Category

Yields6 Servings

 1 kg beek chuck steak
 1 small or 1/2 large onion
 2 Granny Smith apples
 2 bananas
 400 g tin diced tomatoes
 3 tbsp curry powder
 3 tbsp sultanas
 3 tbsp desiccated coconut
 3 tbsp fruit chutney
 juice of 1 lemon or lime
 salt to taste
 Biohawk's Ginger Infused Oil

1

Peel and roughly dice onion, apple and banana. Coat with Ginger Infused Oil.

2

Coat beef with Ginger Infused Oil and massage in. Cut the beef into cubes.

3

Add 1/2 teaspoon of Ginger Infused Oil to the tin of tomatoes and stir through.

4

Place a large saucepan or casserole pot over medium-high heat. Add the onions, apples and banana and stir for 5 minutes.

5

Add the tomatoes and curry powder to the onion and fruit and stir to combine.

6

Add beef and a pinch of salt and stir to combine.

7

Add the sultanas, coconut and chutney and stir to combine.

8

Place lid on top of the pot. Once the curry is bubbling reduce the heat to low and simmer for 2 hours. Stir occasionally to prevent sticking to the bottom.

9

Turn off the heat and stir through the lime juice and salt to taste.

10

Serve with rice.

Ingredients

 1 kg beek chuck steak
 1 small or 1/2 large onion
 2 Granny Smith apples
 2 bananas
 400 g tin diced tomatoes
 3 tbsp curry powder
 3 tbsp sultanas
 3 tbsp desiccated coconut
 3 tbsp fruit chutney
 juice of 1 lemon or lime
 salt to taste
 Biohawk's Ginger Infused Oil

Directions

1

Peel and roughly dice onion, apple and banana. Coat with Ginger Infused Oil.

2

Coat beef with Ginger Infused Oil and massage in. Cut the beef into cubes.

3

Add 1/2 teaspoon of Ginger Infused Oil to the tin of tomatoes and stir through.

4

Place a large saucepan or casserole pot over medium-high heat. Add the onions, apples and banana and stir for 5 minutes.

5

Add the tomatoes and curry powder to the onion and fruit and stir to combine.

6

Add beef and a pinch of salt and stir to combine.

7

Add the sultanas, coconut and chutney and stir to combine.

8

Place lid on top of the pot. Once the curry is bubbling reduce the heat to low and simmer for 2 hours. Stir occasionally to prevent sticking to the bottom.

9

Turn off the heat and stir through the lime juice and salt to taste.

10

Serve with rice.

Dry Beef Curry