Instructions: Cut beef into 3cm cubes. Dice onions, carrot, celery and apple into 2cm cubes.

Melt the butter in a saucepan and add the beef. Cook over high heat until well browned. Add the diced vegetables. Cook, stirring often, for about 5 minutes.

Blend the flour, curry powder, cummin and mustard and sprinkle it over the meat and vegetables, stirring. Add the bay leaf.

Add the stock, stirring rapidly. When the mixture has thickened, let it simmer for 30 minutes. Stir regularly.

Add cream and finely chopped chutney and simmer for 4 or 5 minutes longer.

Serve with rice.

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