Curried Meats (Lamb & Beef) Curried Meats (Lamb & Beef)

Curried Meats (Lamb & Beef)

Slow cooked beef or lamb curry with a retro flavour from the fruity additions of currants, apricots and bananas.

prep time
5 mins

cook time
2 hours

4 people


  • 450g/1lb lean beef or lamb cubes
  • 30ml/2tbsp plain flour
  • 15ml/1tbsp oil
  • 1 onion, peeled and sliced
  • 15-30ml/1-2tbsp curry paste
  • 450ml/¾pint good, hot beef or lamb stock
  • 30ml/2tbsp sultanas
  • 30ml/2tbsp dried apricots


  1. Toss the beef or lamb cubes in the flour. In a large pan heat the oil and cook the cubes for 5-6 minutes until brown. Add the onion and curry paste. Cook for a further 2-3 minutes.
  2. Pour over the stock and add the sultanas and dried apricots. Bring to the boil and simmer for 2 hours or until the meat is tender.
  3. Serve the curry with boiled rice and poppadoms, and a selection of traditional side dishes of sliced banana, melon balls and mango chutney.


Suitable cuts include – Beef – braising cubes; chuck and blade and stewing cubes; shin, leg Lamb – braising cubes; shoulder or leg