Leblanc-Inspired Japanese Curry

Serves 4

Ingredients

• 2 Onions, diced

• 1 Carrot, grated

• 1/2 an Apple, grated

• 2 cloves of Garlic, minced

• 2cm piece of Ginger, grated

• 500g cubed stewing beef

• 4 tbsp Plain Flour

• 2 tsp Ground Cumin

• 2 tsp Ground Coriander

• 2 tsp Ground Turmeric

• 1 tsp Ground Cardamom

• 1 tsp Ground Cinnamon

• 1/2 tsp Hot Chilli Powder

• 1/2 tsp Ground Nutmeg

• 1/4 tsp Ground Clove

• 1/4 tsp Black Pepper

• 200ml red wine

• 600ml beef stock

• 1 bay leaf

• 10g chocolate

• 1 tsp instant coffee

• 1 tbsp worcestershire sauce

• 75g plain yoghurt

• 1 tbsp honey

• 10g butter

Directions:

1. Finely dice the onion and heat a tbsp of vegetable oil in a pan. Cook the onions on a low heat until softened (approx 10mins), and then increase to a medium heat until golden - stirring occasionally to stop them catching. Add the minced garlic, grated carrot, ginger and apple and cook for a further 2 minutes. Set aside.

2. In a clean pan, fry the beef over a medium heat until browned on all sides. Set aside.

3. Now, dry-fry the flour until golden and add the other spices and fry for 1-2 minutes on a medium heat until fragrant.

4. In a heavy based pan with a lid, over a medium heat add the spice mix, onion mix and beef and combine. Add the red wine, stock and bay leaf and bring to the boil. Turn the heat down and leave on a gentle simmer with the lid on for 90mins-2hours, until the beef is tender and falling apart.

5. Once ready, add the coffee, chocolate, yoghurt, honey and worcestershire sauce and simmer with the lid off for 15 minutes.

6. Take off the heat and remove the bay leaf, now stir in the butter and season with salt and pepper to taste. Serve with rice.