So, unless you were in a coma, you are well aware of the Royal Wedding last Friday and the chaos surrounding it. There were hats, cakes, dresses and canapes. But was there any curry? There was in our house. This is the style of curry I grew up eating; it wasn’t till I was out on my own that I experimented with some authentic Indian curries. Beef curry is another one of those meals that takes me back to my childhood, even though I have since added a couple of my own touches. I think I was the only child in the Valley when I was growing up who ate curry, or at least the only one who loved it. It is also, I’ve realized, a meal that doesn’t photograph the best
My British-Style Beef Curry
1 1/2 to 2 lbs boneless stewing beef
2 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, chopped
2 tbsp medium curry powder
1 tsp ground coriander
1/4 tsp ground cinnamon
1 tbsp tomato paste
1/2 cup golden raisins
boiling water to cover
1/3 cup water
1/4 cup unbleached white flour
S&P to taste
In a large pot or Dutch oven, brown the stew meat (which has been patted dry and seasoned with S&P) well in the olive oil. Add the onions, garlic, tomato paste and spices to the pan, stir, and cook for about 2 minutes.
Now add the raisins and the boiling water, just to the top of the meat. Bring to a boil, cover, reduce heat to low and let simmer 2 to 3 hours.
Raise heat to medium. Mix the flour and second amount of water (I use my trusty Tupperware shaker for this) and add to curry, stirring to thicken, as you might a gravy.
Correct the S&P, and let cook gently for another 10 minutes.
Serve on basmati rice and with chutney (Major Grey is the BEST with this!)