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Sweet Beef Curry

Sweet Beef Curry

This is a family favourite and yet another recipe I got from my Mother.
This dark curry is not particularly spicy (although you can add more chillies if you want it to be), but is wonderfully sweet and aromatic, guaranteed to please.


Stage 1

  • 1 kg Round (or chuck or topside) steak
  • 3 tablespoons of oil (or 3 tablespoons of melted Ghee)

Stage 2

  • 1 onion (chopped)
  • 1 apple (peeled and chopped)
  • ¼ cup chopped raisins
  • 1½ cups (250g) chopped dates
  • 2 teaspoons curry powder
  • 1 teaspoon of grated lemon rind
  • 2 tablespoons of lemon juice
  • 1 tablespoon of tomato paste
  • 2 teaspoons of worcestershire sauce
  • 1 tablespoon fruit chutney
  • 1 tablespoon of sugar (preferrably brown or raw)
  • 2 cups of beef stock


Stage 3

  • 2 tablespoons of cornflour
  • 2 tablespoons of water


  • 2 cups of cooked (steamed) rice
  • Mango Chutney
  • Lime Pickles
  • Yoghurt


Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-inch cubes).
Brown the meat in the pan with the oil.
Add the stage two ingredients, and bring to the boil. Immediately reduce heat and simmer covered for 1½ hours or until the meat is tender (i.e. falls apart).
Steam your rice closer to the end of the cooking time. (2 cups rice, 3 cups water, 1/2 teaspoon salt, microwave for 14 mins).
Stir in the blended cornflour and water (stage 3 ingredients) and keep stirring over medium heat until the mixture bubbles (not quite boiling but close) and thickens.
Serve curry on bed of rice.

ALTERNATIVE for Pressure Cookers

Prepare as above but you should need no more than 25 to 30 mins in the pressure cooker to get the same or better results.

2nd Alternative for Slow Cookers

Put all the ingredients in the slow cooker and set on Low for 8-10 hours.


I always do this in the pressure cooker which produces a far superior result as far as I’m concerned, however if planning to do it on the stovetop you may need more than the 1.5 hours specified, and beware of the liquid levels so as to prevent sticking.

posted to Asian & Indian,Recipes @ 11:20 pm

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  • At 7:18 pm on 2 August, 2011, marcia commented:

    I added pineapple (tin thins) cut up my nanna made one

  • At 6:36 pm on 16 July, 2012, Amanda commented:

    Have just made this for dinner tonight. Smells divine, tastes even better. I cooked it for longer and just kept adding more beef stock to keep the liquid level up. Loved it!

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Veal or Chicken Croquettes (Bitterballen) | home | Lemon Meringue Pie