This recipe is one of my very own creations inspired by the Japanese curries that have started appearing all over the country over the last few years and the Vesta brand Beef Curry and Rice that disappeared from grocery shelves more than a decade ago. Is sweet and suitable for children.

• 500g of Diced Beef
• 2 Diced Carrots
• 2 Diced Potatoes
• 1 Diced Onion
• 1 Diced Banana or Apple
• 1/4 Cup of Sultanas
• 2 Tablespoons of Worcestershire Sauce
• 1 Liter of Beef Stock
• 2 Tablespoons of Oil

Curry Powder - Dry Ingredients

• 2 Tablespoons of Coriander Seed
• 2 Tablespoons of Cumin Seeds
• 2 Tablespoons of Cardamon Seeds
• 2 Tablespoons of Turmeric powder
• 6-12 Dried Chillies

Curry Roux - Wet Ingredients

• 20g of Butter
• 1 1/2 Tablespoons of Flour
• 2 Teaspoons of Curry Powder
• 1/4 of a Teaspoon of White Pepper

Instructions

Gently roast the whole dry curry powder ingredients until aromatic, then transfer to a spice or coffee grinder along with the turmeric powder and grind to a fine powder. May be stored in a dry sealed container until required. Create the roux by meting 20g of butter in a pan, remove from heat and mix the remaining ingredients. Once thoroughly mixed heat again for a minute or two to form a thick paste and put aside until required. In a large pot add a small amount of oil and gently fry the onion until it begins to caramalise, increase heat and brown the beef in the same pot. Add in the remaining ingredients and simmer gently until the potatoes are soft and the sultanas are swollen. Take 2 tablespoons of the curry roux and mix with a small amount of water. Pour the mixture in with the simmering ingredients stirring as you go. The Curry roux will add the curry flavor and thicken the sauce. Serve with piles of rice and a dash of Tabasco Sauce if desired.