LeBlanc curry

Cut the beef into one to two inch cubes.

Finely chop two onions; peel an apple; peel and cut an inch of ginger; take the skin off a clove of garlic.

Peel the carrot and give it a roll cut.

Grate half an apple, one clove of garlic and an inch of peeled sliced ginger.

Heat one tablespoon of vegetable oil on the stove and sear the beef on all sides until golden brown forms.

Caramelize the onions in another pan until fond forms on the bottom.

Season the seared beef with salt and pepper, then deglaze with one cup of red wine.

Add three cups of water and leave to simmer until boiling.

Add the sliced and grated vegetables to the browned onions and saute about five minutes on medium-low until browned.

Put the carrots straight into the simmering liquid, as they take longest to break down.

Toast 36 grams of all-purpose flour in a small pan, add the spices, stir and toast until the aromas come out, then turn off and let cool.

Add the caramelized and sauteed vegetable mixture to the simmering beef and bring back to a simmer, deglazing the vegetable pan with a little of the simmering liquid.

Stir in the spiced flour, stirring well to break up lumps.

Simmer one hour on low heat, stirring now and then so the bottom does not burn.

Remove the bay leaf and stir in a teaspoon of beef bouillon paste.

Stir in the Worcestershire sauce, honey, instant coffee and dark chocolate.

Take off the heat and add the butter and plain yogurt.

Cook three cups of rinsed short grain rice in a rice cooker until fluffy.

Fluff and mound the rice on a plate and cover it with a generous serving of the curry.