Recipe - Beef Curry

One fourth cup + 2 teaspoons allpurpose
flour
Three fourths teaspoon Salt
1 One half pound Beef fillet blotted dry and;
cut into 1" chunks
2 tablespoon Vegetable oil
4 lg Shallots; thinly cut or sliced up
2 teaspoon Minced garlic
2 teaspoon Minced ginger
2 teaspoon Curry powder
1 lg Golden Delicious apple;
cored and shredded
2 teaspoon Sugar
1 teaspoon Ground cumin
1 teaspoon Turmeric
3 cup Beef broth
One fourth cup Currants
One fourth cup Tomato paste
Water; as needed
One fourth cup Torn cilantro leaves; for
garnish

Place One fourth cup flour, salt, pepper to taste and beef in a plastic food bag.
Seal the bag and shake to coat the beef.

Heat 1 tablespoon oil in a 12inch nonstick skillet over medium high heat.
When hot, sear the beef on all sides, about 2 minutes. Remove from the
skillet and set aside.

Heat the remaining 1 tablespoon oil in the skillet. Add shallots, garlic,
ginger, curry powder and apple, and cook, stirring often, until the
shallots are softened, about 4 minutes. Stir in the remaining 2 teaspoons
flour, sugar, cumin and turmeric, and cook 1 minute.

Stir in broth, currants and tomato paste, and simmer, uncovered, until the
mixture has the consistency of sour cream, about 10 minutes. Add water as
needed if the sauce is too thick. Add beef and accumulated juices to the
sauce. (Curry can be prepared to this point and refrigerated up to 2 days
or frozen as long as 1 month. Bring to room temperature before reheating.
Gently reheat until just heated through but not long enough to cook beef
further if rare is preferred. Add water as needed.) Taste and adjust
seasonings. Garnish with cilantro. Serve with assorted chutneys.

NOTES : Can substitute lamb, chicken, turkey or shrimp for the beef with
excellent results. Hot, fragrant basmati rice is a perfect backdrop for
the spicy curry. Reprinted in The Sacramento Bee October 1, 1997.
Recipe by: Abby Mandel, Los Angeles Times

Posted to recipeludigest Volume 01 Number 545 by Crane Walden
cranew@foothill.net on Jan 17, 1998