It's a long time since I made it. Don't know why, I love it.
5 -600 gms meat, 1/2" chunks coated in flour. Fry off 5mins in 200ml oil/butter. Add 2 chopped onions fry off 5mins. Add spices, 1/2tsp cumin,1tsp tumeric, coriander, cayenne. Dash of fenugreek, & 1/2tsp ground black onion seeds. Fry off for 3 mins.add approx tsp. fresh ginger& 2cloves fresh crushed garlic. Fry off 2 mins. Add enough veg.or chicken stock to cover and on high heat reduce down till thick. Reduce heat. Add 100 gms currents/sultana's previously covered in white wine. Add 100 grams chopped fresh tomatoes, mushrooms, & sweet red pepper. Add more stock to suit if required.
Once bubbling again pour into slow cook pot for the rest of the day for evening meal. Alternatively you can split it into 2 or 4portions and freeze it. It is more a spicey veg/meat dish. Not a hot curry.
