Jurg’s curry

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6 servings Cooking: 2 hrs
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Beef

By Food24 November 03 2009
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Ingredients (20)

1.00 kg beef — cubes
oil — for frying
sea salt and freshly ground black pepper
2.00 onions — large, finely chopped
6.00 tomatoes — peeled an finely chopped
2.00 carrots — large, grated
30.00 ml sugar
5.00 ml cinnamon — ground
3.00 ml ginger — ground
3.00 ml turmeric
SAUCE
30.00 ml oil
30.00 ml vinegar
30.00 ml Worcestershire sauce
125.00 ml tomato sauce
125.00 ml chutney
15.00 ml curry powder — mild
2.00 ml mustard — powder
30.00 ml jam — apricot
1.00 bay leaves
sea salt and freshly ground black pepper
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Method:

Preheat the oven to 160 ºC (325 ºF). Spray a fairly large ovenproof dish with non-stick spray.
Fry the beef cubes in oil until golden brown. Season with salt and black pepper to taste. Transfer to the dish.
Fry the onions in a little oil until soft and translucent. Add the tomatoes and carrots. Season with sugar, cinnamon, ginger and turmeric and stir-fry for a few minutes
Add to the meat and mix. Mix all the ingredients for the sauce and pour over the meat mixture. Mix, cover and bake for about 1 1/2 to 2 hours or until the meat is tender.
Serve with rice and banana slices.
Serves 6.



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