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Java beef curry

Prep Time:

15 Minutes

Cook Time:

120 Minutes


4 Servings



About the Recipe

This recipe takes a little longer than most of my curries (to make the beef nice and tender) but the result is well worth it. I use Java curry cubes which the maker, House Foods, reckon to be their richest tasting curry (they also make Vermont & Kokomaru brands) so I don't add much extra flavouring here apart from a little red wine (red wine in curry? trust me, it works....but if you don't like wine, feel free to omit it.) This is a great dish for those nights when it's beginning to get a little darker a little sooner and a little colder - when your thoughts are about an extra layer and something warming on your kitchen table.


6 pieces “Java” curry roux

850g braising beef, cut into big chunks

400g potatoes, peeled

300g carrots, peeled

2 cloves garlic

1cm ginger

1 onion

4 lge mushrooms

100ml red wine

500ml water

3 tbsps veg oil


cut the potatoes into quarters

halve the mushrooms

cut the carrots into chunks

mince the onion, ginger and garlic

heat 1 tbsp of oil in a pan and fry the ginger, garlic & onion for 2 mins

add the rest of the oil and then fry the beef until it is sealed

add the rest of the vegetables and the red wine and cook for 1 min

add the water and cubes pieces of Java curry

bring to the boil and simmer for 90 mins

add 4 more Java curry pieces and simmer for a further 20 mins, stirring occasionally

serve with white rice

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