Rating: 3.93 stars
46 Ratings
  • 5 star values: 16
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3

This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Place the meat in the hot oil and saute until well browned on all sides. Sprinkle the curry powder, salt, and ground black pepper over the meat and stir well.

    Advertisement
  • In a small bowl, mix together tomato paste and water, then stir mixture into skillet. Stir in onion, celery, and raisins, then reduce heat to low and simmer for thirty minutes, or until beef is tender.

  • Stir apple into skillet and simmer for 5 more minutes, or until apple is tender and sauce has thickened.

Nutrition Facts

393 calories; protein 24.5g; carbohydrates 24.4g; fat 22.5g; cholesterol 72.6mg; sodium 437.1mg. Full Nutrition
Advertisement

Reviews (37)

Most helpful positive review

Rating: 4 stars
11/17/2003
I changed some things in this recipe to spice it up. Sauted onion and garlic with the beef used cayenne pepper instead of black added 1/8 of tsp of stevia to bring out the curry more...and then added some chopped carrots for added nutrition...needed more water than called for but the result was awesome....and my hubby is a curry expert. Whole family loved it even the kids. Read More
(21)

Most helpful critical review

Rating: 3 stars
08/30/2006
I have to say that the order of adding ingredients should be followed in this one. (If you are going to change anything maybe saute the aromatics in the spices for a bit before adding the liquid.) Frying spices in a little bit of fat before adding other ingredients is a common Indian cooking technique important to releasing the full flavor of the spices (and disgusting your neighbors with that pungent Indian restaurant smell - it only smells good if you get to eat the food later!) While this is not the most authentic Indian recipe (after all it IS curried BEEF) it doesn't deserve to get bad reviews from folks who didn't follow the recipe. Read More
(12)
46 Ratings
  • 5 star values: 16
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
11/17/2003
I changed some things in this recipe to spice it up. Sauted onion and garlic with the beef used cayenne pepper instead of black added 1/8 of tsp of stevia to bring out the curry more...and then added some chopped carrots for added nutrition...needed more water than called for but the result was awesome....and my hubby is a curry expert. Whole family loved it even the kids. Read More
(21)
Rating: 5 stars
11/11/2003
I just got done eating this for dinner.MMMM!!! I would make this again. Since I did not have tomatoe paste I used a can of tomatoe sauce and omitted the water. I also used a bit more curry. I found that it took a little longer than 35 minutes to cook to make sure that meat was browned but very good... Read More
(13)
Rating: 3 stars
08/30/2006
I have to say that the order of adding ingredients should be followed in this one. (If you are going to change anything maybe saute the aromatics in the spices for a bit before adding the liquid.) Frying spices in a little bit of fat before adding other ingredients is a common Indian cooking technique important to releasing the full flavor of the spices (and disgusting your neighbors with that pungent Indian restaurant smell - it only smells good if you get to eat the food later!) While this is not the most authentic Indian recipe (after all it IS curried BEEF) it doesn't deserve to get bad reviews from folks who didn't follow the recipe. Read More
(12)
Advertisement
Rating: 1 stars
11/11/2003
OMG this was awful. It was bland the meat does not get tender there is not enough liquid. It was terrible. Read More
(9)
Rating: 1 stars
11/11/2003
One of the problems with this recipe is the order of the ingredients. After browning the meat I stirred in the onions (also added a clove of minced garlic) and cooked with the meat for about 5 minutes. Then I added the tomato paste mixture. I also had to increased the water to about 3/4 cup. Also added more curry powder. Since I had to make so many changes I won't be making this again. Read More
(7)
Rating: 3 stars
11/12/2003
I am a curry-lover and this was far too bland for me - the curry taste was barely there. The apple helped out the flavour some but other than that there just wasn't much to the taste! Also I found there was not enough liquid. It was definitely edible but I will not make this again. Read More
(5)
Advertisement
Rating: 4 stars
06/22/2005
After reading the other reviews I added the onion with the seasonings as the meat finished browning changed the water to about 2/3 cup and added 1/3 cup coconut milk (I had it in the fridge from the last curry I made) - along with a small carrot. I thought the finished product had a good combination of spicy-sweet that gave it appeal. While it probably won't become a weekly staple at our house it'll make another appearance when I have beef onhand and that curry craving come again! Read More
(3)
Rating: 4 stars
11/07/2011
I was in a real bind because I had stew beef thawed out and no time to make a beef stew or soup (which require a lot of cook time to come out tender and flavorful). This was well received by my family. We would definitely have it again. While I tried to stay with the original ingredients and measurements the first time I would definitely add some more spice next time. I also cut my meat and apples into much smaller cubes. In my humble opinion and that of my children and husband I would add more salt more curry probably some garlic more of the tomato paste/water combination (to allow for more gravy) and I would add some medium hot sauce such as red hot (medium heat level according to the bottle). This was very good and I am so glad that Kitchen Geisha shared it with the allrecipes communities. I do not know what I would have had for dinner if not for this website and my family really liked it (which to be quite honest surprised me.) Read More
(2)
Rating: 4 stars
12/15/2009
I should have been more patient with this one as I added extra curry (almost doubled) early on and used cayenne pepper as suggested by other reviewers. Should have considered the fact that the taste would emerge later on... Super simple recipe a quick fix for a week meal. I will likely do it again and add some coco milk in towards the end and use pork or lamb. Read More
(1)