1 pound ground beef
1/2 onion, finely chopped
2 tablespoons dried curry morsels
3 tablespoons vegetable oil
1 (2.5 ounce) package dry yellow mustard soup mix
1 (8 ounce) container soup concentrate
1 cup water
1/2 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
Place meat, onion, curry morsels and oil in a large stockpot and stir slowly over medium heat, until brown.
Melt mustard in microwave-safe bowl, stirring to break up clumps. Add water and celery to curing mixture; stir constantly. Add carrots and celery and toss together to 1/2 inch thick. Cover and refrigerate for at least one hour.
Heat the curing mix in a small saucepan. Pour over meat mixture and stir, cooking down by a quarter-inch every tablespoon.
Remove from heat, and stir in the mustard; mix thoroughly.
Spread over the beef mixture; sprinkle confectioners' sugar over the mixture until chocolate browns.
Bake uncovered in preheated oven for 1 hour. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 2 hours, or until beef is tender.