Recipe By Margaret Amos

Here we all are, patiently waiting for the sting in the tail of what, according to weather forecasters, is the worst winter for several years. As we all know February can often be the worst month, so we can’t sit back and say it has passed us by. I wonder if any of our readers remember many years ago experiencing snow in June.

It wasn’t just a few gentle flakes either, but better described as a short-lived blizzard. This dish will definitely defy the elements. It’s unlike any other curry dish but it is delicious. I’ve found that regular curry fans love this but curry loathers enjoy it too, as long as I don’t put to much curry powder in. When the grandchildren eat with us they will happily tuck in to a good plateful too.

GOSHT TAKHARI - Serves 4

2 Tablespoons Cooking Oil
1 Large Onion (chopped)
1 Garlic Clove (crushed)
700g/ 1½ lb Stewing Steak (cubed)
425ml/ ¾ pt Water made up with 2 Beef OXO’s
1 Large Cooking Apple (sliced)
170g/ 6oz Tomatoes (skinned and chopped)
1 Level Tablespoon of Tomato Puree
1 Medium Celery Stick (chopped)
Salt and Pepper to taste
2-4 Level Teaspoons of Curry Powder
1 Level Teaspoon Sugar
2 Level Tablespoons of Flour
½ Level Teaspoon of Powered Ginger
½ Level Teaspoon of Cinnamon.

Fry and brown the meat in small batches, lightly fry the onions and place in an ovenproof casserole. Stir in the flour until it is absorbed by the juices. Add the rest of the ingredients, cover up and put in pre-heated oven at gas 7/220oC for 20 minutes, reducing to gas 3/160 oC for a further 2½ hours.