Fruity Beef Curry with Rice

Serves: to serve 2

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 mins

3 tablespoons - corn oil or duck fat

8 oz - beef rump steak

1 medium - onion

1 - beef stock cube

1 tablespoon - flour (or cornflour - cornstarch - wheat starch)

½ cup - cold water

2 heaped tablespoons - curry powder

4 oz - sultanas

1 clove - garlic (peeled and crushed)

1 level teaspoon - dried ginger

- salt and pepper

1 - small apple

1 cup - Basmati rice

Cut the steak into cubes about 1" (2.5cm) square and peel and chop the onion. Place the duck fat or oil in a frying pan or large saucepan and add the beef and onions. Fry gently for three or four minutes, turning often, to lightly brown the meat and soften the onion.
Meanwhile, place the flour into a small bowl and dissolve the stock cube in a little hot water (about one tablespoon should do) then pour the liquid into the flour and stir to make a paste. Add the cold water gradually, stirring to prevent lumps. Pour this into the pan along with the meat and onions, then add the curry powder, sultanas, garlic, ginger, salt and pepper..
Stir the mixture while bring it to the boil then reduce the heat and simmer. After about 15 minutes, peel and chop the apple and add to the pan. Continue to simmer for a further 10 minutes until the beef is tender.
While the curry is cooking, you can prepare the rice according to the instructions on the packet (usually boiled for about 15-20 minutes). To serve, place the cooked rice around the edge of a plate (like a large doughnut - with a hole in the middle!). Spoon the curry into the middle so it is 'surrounded' by rice.
This is one of those dishes than benefits from being left standing! By all means leave it to cool and then reheat it the following day... the flavour just oozes out! And if you prefer a more spicy curry, why not try Spicy Beef Curry with Rice