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1
Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
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2
While you wait, cut the other ingredients.
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3
Chop the garlic finely, roughly chop the carrot, and dice the apple.
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4
(Continued) Cut the hard stems of the mushrooms.
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5
Cut into cubes and season with salt and pepper.
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6
Drain the syrup from the canned mangoes.
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7
Put the mixture in a blender and puree.
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8
Add as much vegetable juice as you can.
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9
(The remaining juice will be added directly to the pot.)
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10
Melt butter in a pot slowly over low heat.
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11
Add onions, and saute over medium-high heat.
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12
Stir while scraping the bottom, so the onions don't burn.
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13
If it is getting burnt on the bottom, lower the heat.
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14
When the onions have turned to caramel colored, add grated ginger, chopped garlic, and saute over low heat for about 5 minutes.
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15
Add flour and mix.
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16
When it has blended, add 4 tablespoons of curry powder.
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17
When the curry is fragrant, turn off the heat.
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18
The roux is done.
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19
Put oil in a frying pan, and brown the beef over hight heat.
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20
When the surface of the beef has browned, add red wine and bring to a boil.
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21
Simmer over low heat for about 5 minutes.
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22
Transfer the red wine from the frying pan to the pot little by little to dissolve the roux.
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23
The key is to add the wine slowly to avoid lumps from forming.
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24
Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
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25
Add the ingredients, and bring to a boil over high heat.
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26
Simmer for an hour at the lowest heat possible.
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27
Mix every 5 minutes.
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28
Add the spices, simmer for 10 minutes or so and turn off the heat.
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29
If you don't add chili pepper, the curry will be mild; 1 tablespoon will make it a little spicy; 2 tablespoons will make it spicy, and it'll be very spicy with 3 tablespoon.
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30
Let it rest overnight and it's done!
