This is a simple curry and benefits from a long and slow cook. A crockpot or slow cooker is ideal to use.
500 grams of beef skirt or stewing beef – these are tough cuts of beef that can be cooked for long periods without drying out.
About 35 grams of butter or low fat spread of your choice
A large onion or leek
A large Bramley apple finely diced
2 cloves of garlic crushed
A tablespoon of curry powder of the heat that you like
A beef oxo cube
Brown the beef in the butter and then add the onion or the leek, the apple and the garlic. When the onion/leek is softened and transparent add the curry powder. This will thicken the curry nicely. Dissolve the oxo cube in enough water to cover the meat and then add a little more water as this is going to be a slow cook.
Bring up to a simmer then if cooking on the hob turn the heat down to the lowest setting possible and cook for around three hours. If you’re cooking in the oven with a casserole dish then 150C also for around three hours. If you use a slow cooker then follow the manufacturers instructions.