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vogette
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Heat 1 tbsp oil in a large flameproof casserole dish over medium-high heat. Add the beef and cook, in 2 batches, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate.
Reduce heat to medium. Heat remaining oil pan. Add the onion and cook, stirring occasionally, for 4 minutes or until lightly browned. Add garlic and ginger, and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste and cook, stirring, for 30 seconds or until combined.
Gradually add the stock, stirring and scraping to dislodge any bits that have cooked onto the base, until combined. Add apple and beef and stir until combined. Bring to a simmer. Reduce heat to low then cover and cook, stirring occasionally, for 1 hour. Add potato and carrot. Cook, covered, for a further 1 hour or until beef is very tender.
Add several curry cubes to beef mixture, 1 at a time, stirring well after each addition until combined. Cook, stirring, over low heat for 5 minutes or until liquid has thickened. Stir in soy sauce.
Serve curry with steamed rice, sprinkled with green shallots, if using.