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1
Preheat oven to 150 degree C (300 degree F).
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2
Peel and dice vegetables.
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3
Mix curry powder, mustard powder and sugar together.
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4
Trim and dice meats into large bit size pieces.
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5
Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
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6
In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
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7
Wipe pot clean (to get rid of burnt flour).
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8
Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.
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9
Remove potatoes with slotted spoon onto a plate and put to one side.
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10
Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.
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11
Remove with slotted spoon and add to potatoes.
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12
Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
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13
Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
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14
Now add the meat and mix well with the vegetables.
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15
Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.
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16
If meat and vegetables are not covered in liquid, top up with water and stir.
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17
Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
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18
Just before serving add extra tablespoon of fresh herbs (chop just before using).
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19
Serve with rice.
