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Heat the oil in a large saucepan on high heat. Brown the meat in batches, for 3-4 mins, turning. Transfer the beef to a plate. Reduce the heat to medium. Saute the onion and garlic for 2-3 mins, until the onion is tender. Stir in the curry paste and cook for 1 min. Add the vegetables and cook for 1-2 mins, stirring. Return the meat to the pan with the apple and raisins. Stir in the stock, vinegar and sugar and season to taste. Bring to a boil. Reduce the heat to low. Cover and simmer for 1 hour, until the meat is tender. Gradually add the cornstarch mixture, stirring. Bring to a boil, stirring constantly. Reduce the heat and simmer for 3 mins. Sprinkle with parsley and serve with pappadums.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
Wok-shaped Indian cooking dish — balti curries, kadai paneer