Serves 4
2 lb (900g) lean braising steak
2 medium-sized onions
1 oz (25g) butter
3-4 level tablespoons curry powder 1 level tablespoon plain flour
3/4 pint (400m1) beef stock
1 rounded tablespoon mango
chutney or apricot jam
1 rounded tablespoon soft light
brown sugar
juice of 1/2 lemon
salt and freshly milled pepper
Trim the meat, cut in bite-sized pieces and place in an ovenproof casserole. Peel and finely slice the onions. Melt the butter in a saucepan over low heat, add the onions and fry gently for 5 minutes to soften but not brown. Add the curry powder according to taste and cook gently for a further 1-2 minutes, stirring all the time, to draw out the flavour. Stir in the flour and cook for 1 minute. Gradually pour in the stock and bring to the boil, stirring all the time. Add the chutney or apricot jam, brown sugar and lemon juice and season with salt and pepper. Simmer the sauce for 2-3 minutes, stirring occasionally.
Pour the curry sauce over the meat. Cover with a lid and cook in an oven heated to 325°F (160°C) or Gas no. 3 for 2 hours, or until the meat is tender. Serve with plain boiled rice. The beef has a very good flavour because it’s cooked in the curry sauce.