Cape Malay Beef Curry

This is a medium strength curry; it takes a while to cook, but its well worth the wait

SERVES 4

1 1/2 t turmeric
1 1/2 t cumin, ground
1 1/2 t coriander, ground
2 bay leaves, whole
1/2 t cinnamon, ground
1 1/2 t chili powder
3 onions, chopped
2 cloves garlic, finely chopped
1 1/2 T ginger, grated
1 green pepper, diced
700g beef, cubed into bite-size pieces, fat removed (stewing beef or goulash beef)
80 g dried apricots, chopped
2 t red wine vinegar
300ml beef stock
1/2 t salt
2 t oil
250 ml water

Method
Heat the oil in a large pot over a medium-high heat. Add the turmeric, cumin, coriander and onion. Cook for 2 minutes, until the onion begins to soften.
Add the beef and fry for a further 3 minutes, until the beef is browned. Next add the ginger, bay leaves and garlic and cook for a minute. Finally add the beef stock, water, green pepper, cinnamon, chili powder and salt. Stir to mix the flavours, cover and lower the heat. Simmer for 1 1/2 hours, stirring occasionally.
To finish the dish, add the dried apricots, red wine vinegar and simmer for a further 20 minutes or until the beef is very tender. Served with brown rice (add a handful of lentils halfway through the cooking of the rice for a variation), sliced banana, and chutney.