Place 1/4 cup flour, salt, pepper to taste and beef in a plastic food bag.
Seal the bag and shake to coat the beef.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium high heat.
When hot, sear the beef on all sides, about 2 minutes. Remove from the
skillet and set aside.
Heat the remaining 1 tablespoon oil in the skillet. Add shallots, garlic,
ginger, curry powder and apple, and cook, stirring often, until the
shallots are softened, about 4 minutes. Stir in the remaining 2 teaspoons
flour, sugar, cumin and turmeric, and cook 1 minute.
Stir in broth, currants and tomato paste, and simmer, uncovered, until the
mixture has the consistency of sour cream, about 10 minutes. Add water as
needed if the sauce is too thick. Add beef and accumulated juices to the
sauce. (Curry can be prepared to this point and refrigerated up to 2 days
or frozen as long as 1 month. Bring to room temperature before reheating.
Gently reheat until just heated through but not long enough to cook beef
further if rare is preferred. Add water as needed.) Taste and adjust
seasonings. Garnish with cilantro. Serve with assorted chutneys.
NOTES : Can substitute lamb, chicken, turkey or shrimp for the beef with
excellent results. Hot, fragrant basmati rice is a perfect backdrop for
the spicy curry. Reprinted in The Sacramento Bee October 1, 1997.
Recipe by: Abby Mandel, Los Angeles Times
Posted to recipelu-digest Volume 01 Number 545 by Crane Walden
<cranew@foothill.net> on Jan 17, 1998
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