Blend all the spices for the curry powder.

In a small saucepan, melt the butter on low heat. Stir in the flour until well combined.

Turn up heat slightly to medium low. Stir the butter and flour roux constantly until it is light brown. Be careful not to burn it!

Add the curry powder and garam masala. Use immediately to make the curry as below or store in refrigerator for up to a month if not making curry right away.

Season the beef with salt and pepper. In a large saucepan or Dutch oven, melt 1 tbsp butter and 1 tbsp oil. Brown the beef on all sides, 5–10 minutes. Transfer to a plate and set aside.

In the same pot, melt another tbsp of butter on medium low heat. Add the onions and 1 tbsp of oil, and sauté for ten minutes. Reduce the heat to low and let the onions caramelise, stirring occasionally, about 40 minutes.

Add garlic, ginger, curry powder, and ketchup. Increase heat to medium, sauté for two minutes.

Return beef to the pot including any juices on the plate and add red wine, let the alcohol evaporate, stirring, about five minutes.

Add potatoes, carrots, and beef stock, letting the liquid cover the vegetables. Cover and bring to a boil, skimming the scum on top.

Add bay leaves, cloves, instant coffee, and cinnamon stick. Reduce heat to medium low, cover, and let simmer until meat and vegetables are tender (at least 30 minutes, probably up to two hours).

Mix in the curry roux made in steps 2–4. Raise the heat to medium and bring to a boil until the roux dissolves, stirring, bring to a boil then return to low, simmering until the sauce thickens.

Add grated apple, stirring well.

Serve with hot steamed rice.