JerryM, here is what I came up with, tweaking to occur with successive attempts, but I'm quite satisfied with the result so far.

*note, this was done in a crock pot, as I don't have a pot large enough that isn't aluminum, or a oven safe pot large enough.

Sir Edwin's Curry Recipe
(crock pot method)
Ingredients:
1 lb ground beef
1 lb beef cubes
1 large can diced Tomatoes (28 oz)
1 can (6-9 0z) tomato paste
1 can petite pineapple chunks (16 oz) (include juice)
1-1/4 cups raisins
1-1/2 cups sliced carrot
1-1/2 cup fresh or frozen peas
6 medium to large potatoes, cubed
1 large onion
~6 garlic cloves (adjust based on pref)
6 cups water (more for thinner consistency)
4 tbsp beef base
2 tbsp oil (I used a ginger laced stir fry oil)

Spices
2 bay leafs
Salt/pepper to taste
1-1/2 Tbsp. curry powder
2 tbsp curry paste
1-2 Cassia Bark (cinnamon sticks)
1-1/2 tbsp coriander
1 tbsp cumin
? tsp turmeric
1 tbsp Garam Masala powder
(add Degi Mirch or cayenne powder if you want heat)

Method
-Place oil in large deep frying pan, bring to medium heat
-chop onion and garlic cloves, fry until edges start to brown
-stir in curry powder, fry for ~1 min
-add bay leaf, cumin, coriander, Garam masala, turmeric, and cinnamon, salt/pepper, fry 1 min.
-add in ground beef, and beef cubes,
-fry till ground beef is no longer raw (pink is fine)
-add in tomatoes and tomato paste, stir for 1 min.
-transfer mixture to crock pot (or other pan as you need)
-add in water, curry paste, and remaining vegetables
-add in raisins and pineapple (with the juice).

Cover with lid and cook on high for 3 hrs or until potatoes are fully cooked.

JerryM,
So, after a initial test run, the basic recipe you provided was fantastic.  I did some tweaking and guessing based on memory (and some insight from this forum) and my first run was very close to what my cousin used to make. THANK YOU!

So, I've just recently found this site (Thanks Reddit!) in a quest to re-discover something from my childhood.  After finding this site and searching around, I'm almost a little overwhelmed as I had little idea of how varied a curry could be. So, some pointers in the right direction would be appreciated!  Anyway, here is what started my "quest".

Back in the mid 70's when I was a wee-lad, we had a relative from England (Liverpool area) come visit us for the summer. He made us what he just called "curry". I've been looking around for quite some time, but can't seem to find a recipe that matches what he made. I know it had some of the standards: onion, beef, garlic, potatoes, green peppers (possibly carrots and peas too), but it also had a red sauce, raisins, and pineapple. There were other ingredients but its been too long ago to really recall. I don't remember it being spicy either, but slightly sweet with perhaps just a slight burn. Also it had the consistency of a thin stew, and we ate it as such (was not put over rice, just ate it right out of bowls like chilli). Does this ring a bell with anyone? I remember really loving the dish and would like to "try" to re-create it. Keep in mind, this was in central Iowa in the mid 70's, so a number of spices may not have been available to him.

Since reading here, I'm assuming is was a tomato gravy that he used, so I'm starting there...

Thanks for any pointers!

Hello! I was directed to this site from Reddit after posting a question about a curry a visiting British relative made for my family back in the 70's (will make a separate post for that...). I've done quite a bit of ethnic cooking and am interested in diving into the whole British style curry phenom.  Self taught hobby cook. Look forward to discovering new flavors here!