1 kg (2 lbs) beef (I use neck/tzavar – see diagram for a guide to beef cuts in Hebrew)
2 tablespoons oil
2 onions chopped
2 apples chopped
3-4 cloves of garlic chopped
1 chunk of ginger peeled and chopped
1 tablespoon curry powder
½ teaspoon turmeric
1 cinnamon stick
1 tablespoon flour
330 ml (11 fl oz) beer
250 ml (1 cup) stock
2 tablespoons chutney
100 g (3.5 oz) tomato paste
1 teaspoon salt
1 teaspoon brown sugar
How to do it
1. Cut the meat into cubes (about 3-4 cm/2 inches)
2. Heat the oil in a large pan and brown the meat over high heat (keep turning the meat – I add 5 pieces to the pan at a time and by the time I’ve finished adding the last piece, the first piece is ready to be turned). Place meat in a greased baking dish.
3. Add a little more oil to the pan and add the onions, apples, ginger, garlic, curry powder, turmeric and cinnamon and lightly fry.
4. Sprinkle the flour over the ingredients in the pan, mix and add the beer, stock, chutney, tomato paste, salt an sugar. Bring to a boil and pour over the meat.
5. Cover the meat and bake in a pre-heated 170°C (325°F) oven for 1½ hours.
Makes about 4 servings. Serve over yellow rice.