Sweet Beef Curry
Member recipe

Sweet Beef Curry

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 2

Wonderfully sweet, aromatic curry, Mum's recipe the kids adore!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • Stage 1:
  • * 1 kg Round (or chuck or topside) steak
  • * 3 tablespoons of oil (or 3 tablespoons of melted Ghee)
  • Stage 2:
  • * 1 onion (chopped)
  • * 1 apple (peeled and chopped)
  • * ¼ cup chopped raisins
  • * 1½ cups (250g) chopped dates
  • * 2 teaspoons curry powder
  • * 1 teaspoon of grated lemon rind
  • * 2 tablespoons of lemon juice
  • * 1 tablespoon of tomato paste
  • * 2 teaspoons of worcestershire sauce
  • * 1 tablespoon fruit chutney
  • * 1 tablespoon of sugar (preferrably brown or raw)
  • * 2 cups of beef stock
  • Stage 3:
  • * 2 tablespoons of cornflour
  • * 2 tablespoons of water
  • Accompaniments:
  • * 2 cups of cooked (steamed) rice


    1. Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-inch cubes).
    2. Brown the meat in the pan with the oil.
    3. Add the stage two ingredients, and bring to the boil. Immediately reduce heat and simmer covered for 1½ hours or until the meat is tender (i.e. falls apart).
    4. Steam your rice closer to the end of the cooking time. (2 cups rice, 3 cups water, 1/2 teaspoon salt, microwave for 14 mins).
    5. Stir in the blended cornflour and water (stage 3 ingredients) and keep stirring over medium heat until the mixture bubbles (not quite boiling but close) and thickens.
    6. Serve curry on bed of rice.
    7. I always do this in the pressure cooker which produces a far superior result as far as I’m concerned, however if planning to do it on the stovetop you may need more than the 1.5 hours specified, and beware of the liquid levels so as to prevent sticking.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.