2 tb Butter and 1 tb oil

1 1/2 lb Beef or lamb, 1 1/2" cubes

2 Onions, large, chopped

2 Unpeeled cooking apples

Cored and chopped 2 tb Curry powder

4 tb Flour

2 c Beef stock

1/2 c Seedless raisins

1 tb Tomato paste

1 tb Major grey chutney

Salt and pepper In a large skillet or dutch oven heat the butter and oil over moderately high heat. When the foam subsides, thoroughly brown the meat a few pieces at a time and remove to a side dish. Cook onions and apples in the same fat until lightly browned, and add to the meat. Add the curry powder and cook slowly for a few minutes. Whisk the flour into the beef stock, pour over the curry mixture, whisking to prevent lumps. Heat to simmer, stirring constantly. You want a smooth, thickened sauce. Add remaining ingredients, simmer a few minutes more and return the meat, onions and apples to the pan. Cover and set in the middle of a preheated 350 degree oven for 2 hours. Serve with plain boiled rice.