Malay Beef Curry Casserole

Serves 6

Chef’s Tip: This casserole can be prepared ahead, refrigerated up to 2 days before and reheated. For some variety, service this dish with noodles instead of rice.


  • 2 kg (4.4 lbs) rump, cubed
  • 60ml (¼ cup) flour, seasoned with salt and pepper
  • olive oil
  • 2 onions, sliced
  • 5ml (1 tsp) minced garlic
  • 500g (1 lb) mixed chunks of vegetables
  • For the Sauce
    • 30ml (2 tbs) medium curry powder
    • 125ml (½ cup) chutney
    • 30ml (2 tbs) sugar
    • 30ml (2 tbs) apricot jam
    • 30ml (2 tbs) Worcester sauce
    • coarse salt
    • black pepper
    • 1 x 410g (14 oz) tin tomato and onion mix
    • 2 litres (8 cups) beef stock (60ml or 4 tbs stock powder)
    • juice of 1 lemon


  1. Heat a large frying pan with some olive oil. Dip the cubes of meat in flour to coat them lightly. Brown them well in batches on all sides until golden. Set aside.
  2. In a little more olive oil, sauté the onions in the same pan with the minced garlic.
  3. Place the meat back in the pot and pour all the sauce ingredients except the lemon juice over.
  4. Cover the pot and simmer for 2 hours over low heat or until the meat is tender.
  5. Add the lemon juice for flavour. Finally add the chunky vegetables for the last hour of cooking.
  6. Remember to stir the casserole often to avoid any ingredients catching at the bottom of the pot.