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New Zealand Beef Curry
New Zealand Beef Curry is a traditional New Zealand recipe for a classic home-style beef curry made with a base of packet soup that's flavoured with fruit chutney, marmalade, dark soy sauce, peanuts and coconut. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: New Zealand Beef Curry.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesBeef RecipesNew-zealand Recipes
This is more a home-style curry from New Zealand that's influenced by the curry recipes of the 1970s. For me, this is too mild and I would add 2 tbsp garam masala and 2 tbsp chilli powder. However, I am presenting the recipe as it was given to me.
Ingredients:
2.25kg (5 lbs) lean beef, cut into bite-sized pieces
6 tbsp curry powder (Madras is good)
4 tbsp plain flour
4 onions, sliced
2 garlic cloves, chopped
120g (4 oz) mushroom soup mix
120g (4 oz) potato soup mix
1 tbsp lemon juice
1l (4 cups) water (about)
250g (1 cup)
fruit chutney
60g (1⁄4 cup) orange marmalade
1 tbsp dark soy sauce
125g (1 cup) peanuts
90g (1 cup) shredded coconut
240g (8 oz) diced tomatoes
160g (1 cup) raisins
1 cucumber, diced
2 bananas, diced
Method:
In a bowl, blend together the curry powder and flour. Add the meat and toss to coat.
Place a pan over medium-high heat, add 4 tbsp cooking oil followed by the floured meat. Cook the meat for a few minutes then add the onion and garlic, frying for 5 minutes until the onions are soft and translucent.
At this point, remove the meat and vegetables and transfer to a large casserole dish. Sprinkle over the soup mixes, turning the ingredients to mix.
In a bowl, mix together the marmalade, chutney, lemon juice, soy sauce, and a 125ml (1/2 cup) boiling water. Pour this over the meat, then add enough water for the level to reach level with the top of the meat.
Transfer to an oven pre-heated to 150C (300F) and cook for 2 hours.
Serve hot with rice and accompany with bowls of peanuts, coconut, tomatoes, raisins, cucumber and bananas for your guests to sprinkle on top. I would add a bowl of red chilli rounds, too, but that's just me.
