Tangy Sweet Beef Curry
I am a sucker for a good curry. But have to admit I am not a huge fan of beef. This recipe however was fabulous. The tanginess of the curry and lemon juice combined really well with the sweetness of the golden syrup and the carrots.
While we cooked this in a slow cooker for 8 hours you could just as easily cook it in a Thermos Shuttle Chef or a camp oven over hot coals.
Tangy Sweet Beef Curry
Equipment
- Camp oven / Dutch Oven, or use a Slow Cooker
Ingredients
- 500 g Lean Beef cubed. We got our friendly butcher to do this for us.
- 1/2 cup Plain Flour seasoned with salt & pepper to coat the beef
- 2 medium Carrots diced
- 1 large Onion finely chopped
- 2 sticks Celery diced
- 250 ml Condensed Tomato Soup from a can
- 1 tbsp Curry Powder Any curry powder will do. I got a bit creative and used 1/2 Keens Traditional Curry Powder & 1/2 Sri Lankan Roast Curry Powder
- 1 tbsp Golden Syrup
- 1/4 cup Lemon Juice
Instructions
- Heat your cooking coals or preheat your slow cooker.
- Place the cubed beef in a zip lock bag. Add the seasoned flour and shake the bag until the beef is completely coated.
- Place the seasoned beef in your camp oven (or slow cooker if using). Then add the carrot, onion and celery to the meat.
- Mix the tomato soup with 1 cup of water then stir in the curry powder, golden syrup and lemon juice. Season with salt and pepper then add the wet mixture to the meat and veges, stirring gently to combine.
- Place the camp oven (lid on) on the bed of hot coals. Also place coals on the top of the lid, having twice as many coals on the lid as under the camp oven. Bake for an hour, checking and stirring every 15 minutes or so. (If using a slow cooker put the lid on and temperature high for 4 hours or on low for 8 hours). You will get a more melyt in your mouth dish if using a slow cooker for 8 hours.
- Serve with steamed rice or mashed potato.