Ingredients
750g diced lean beef - round, skirt, chuck or gravy beef
1 tablespoon virgin olive oil
1 onion, sliced
2 tbspn crushed garlic
1 tbspn ground cumin
3 tbspns chopped HIDDEN VALLEY HERB coriander
1 tbspn turmeric
1 tspn cinnamon
1 cup sultanas
½ cup apricot nectar
½ cup beef stock
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Method
Heat a little of the oil on high in a deep-sided pan. Fry onion and garlic for 1 - 2 minutes. Remove and put aside. Heat a little more oil on high. Brown beef in small batches, removing each batch before adding the next. Return beef and onion to pan. Add remaining ingredients, stirring to combine. Cover and simmer gently for 1 - 1½ hour for round and 1½ - 2 hours for skirt, chuck or gravy beef. Stir occasionally. Season to taste. If curry needs thickening, boil with lid off for 10 - 15 minutes.
Serve with couscous and roasted capsicum. Garnish with toasted almonds.
{serves 4}
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