So that the meat is tender I’m letting the meat simmer for 4 hours. I put ingredients like onion, ginger, mushrooms during that period. But potatoes I only put them near the end. I also sometimes add apples or pears for some sweet ingredients. Would it be best to put the apple at the same time as the potatoes or is ok to put them before?
Is this like a Japanese style curry? I’d probably put them in early so the meat has a chance to pick up the sugar, assuming you want them to break down fully into the sauce, which is the way I would usually do it. I usually don’t cook a curry with meat that takes that long to cook, so I grate the apples.
Yeah, it is Japanese style curry. Roughly following the steps in from Just One Cookbokookbook. Normally we just use chicken for a quick (~15 minutes) curry. But occasionally I grab a fatty (and tough to save $$$) peace of meat and slow cook for 4-6 hours.
One difference from the above recipe is that I put the [golden] curry blocks at the end to avoid burning the spices.
Yah, they’re supposed to go in at the very end, if not off the heat outright, there are a lot of ingredients in them that are heat sensitive and will break down or cook off with long exposure to heat.