Heat oil in a large pan; add cubes of meat, brown on all sides.
Add onion and garlic, lightly cook. Add curry powder and stir until all ingredients are coated. Cook spice for about a minute.
Add cider, a little of the stock, sweet potatoes and cooking apple. Stir well, bring to the boil and then reduce to a simmer for about 2 hours until meat is tender.
Remove lid for last 30 minutes to allow sauce to thicken slightly if necessary. (Add more stock if needed).
To make the Bhajis: Mix together in a large bowl the leeks, curry powder and egg.
Using a large pan heat sufficient oil to fry balls in about 5cm of oil. Heat the oil until it sizzles when a pinch of flour is added to the pan.
On a plate mix together the flour and cumin. Take spoonfuls of the mixture, dust with flour on the spoon and carefully place the spoonful of mixture into the hot oil. Carefully fry balls, a few at a time for about 5 minutes turning, until crisp and golden. Place on kitchen towel to drain excess oil.
Serve curry with leek bhajis, boiled rice & Indian breads.