Recipe by I'mPat
Something my DH came up with. Lancanshire relish sauce is similar to worcestershire but sweeter (they use fruit in the cooking process). It took 2.6kg (5 3/4lbs) of gravy/shin beef to get 2kg (4 3/8 lbs) and 600grams (21ounces) of skirt to get 500grams (17.6 ounces)(Trimmed of fat and grissle). The cup measurements for the vegetables is peeled, cut/diced. Prep time is based on you doing this, buying predone will save time but you could do what I did and got the kids involved DS and DH and had them doing the peeling and dicing while I did the rest. Sometimes it took longer but the memories are irreplaceable.
Top Review by pattikay in L.A.
This is a wonderful curry. I used only about a pound and a half of beef and a bit more vegetables (I added a few peas to the mix). I did not bake, but simmered on the stove top with a bit more beef stock added. Wonderfully spicy - we loved it!
- 2 kg stewing beef (I use gravy or shin beef)
- 1⁄2 kg skirt steak
- 1 potato (peeled and cut into large diced pieces 1 1/2 cups)
- 1 potato (peeled and cut into small diced pieces 1 1/4 cups)
- 1 sweet potato (peeled and diced into large pieces 2 cups)
- 1 onion (peeled and quartered and separate segments 1 cup)
- 2 carrots (peeled and cut in chunks 1 cup)
- 2 tablespoons curry powder (I use Clive of India)
- 2 teaspoons mustard powder
- 1 teaspoon sugar
- 2 garlic cloves (crushed or minced)
- 1 cup beef stock (use beef granules + water)
- 1 (400 g) can diced tomatoes (about 14 ounces)
- 1⁄2 cup flour, seasoned with
- salt and pepper
- 1⁄8 cup Worcestershire sauce, plus
- 1 teaspoon sugar, I actually use 1/4 cup lancanshire sauce but ZAAR won't accept
- 1 tablespoon mixed fresh herbs (I use oregano, thyme and rosemary)
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ginger
- 1 tablespoon mixed fresh herbs (extra, chop just before using)
- 8 -12 tablespoons oil (for cooking)
Directions See How It's Made
- Preheat oven to 150 degree C (300 degree F).
- Peel and dice vegetables.
- Mix curry powder, mustard powder and sugar together.
- Trim and dice meats into large bit size pieces.
- Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
- In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
- Wipe pot clean (to get rid of burnt flour).
- Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.
- Remove potatoes with slotted spoon onto a plate and put to one side.
- Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.
- Remove with slotted spoon and add to potatoes.
- Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
- Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
- Now add the meat and mix well with the vegetables.
- Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.
- If meat and vegetables are not covered in liquid, top up with water and stir.
- Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
- Just before serving add extra tablespoon of fresh herbs (chop just before using).
- Serve with rice.