By special request of some listeners, and from the discussion with Leon Compton ABC Hobart this morning, here’s the recipe for:

Tilly’s Indian Sweet Curry Beef

2 carrots

1 large onion

1 stalk celery

2 apples

1kg stewing steak (e.g. chuck or blade)

1 tablespoon sultanas

1 tablespoon relish or chutney

1 tablespoon tomato sauce (ketchup)

1 tablespoon Worcestershire sauce

1 level tablespoon golden syrup

2 level tablespoons brown sugar

1 ½ tablespoons curry powder

2 teaspoons salt

180ml stock or water

3 teaspoons cornflour (optional)

Method

Peel the carrots and onion and cut into 1cm dice.  Cut the celery into 1cm pieces.  Peel, core and grate the apples.  Place in the slow cooker.

Cut the meat into 2cm dice. Place on top of he vegetables.  Add the sultanas, relish ior chutney, sauces, golden syrup, brown sugar, curry powder and stock or water.

Place lid on cooker and cook approximately 5 hours on High or 9 hours on Low.

If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to make a smooth paste. Add salt and pepper to taste.