Melt butter in a large skillet over medium heat.

Saute minced onion and chopped garlic in the melted butter until tender.

Add beef cubes to the skillet and brown on all sides.

In a separate bowl, blend curry powder and salt into 1 1/2 cups of water.

Pour the curry mixture into the skillet along with raisins.

Cover the skillet and simmer for 20 minutes, or until the beef is tender.

In a small bowl, blend flour with 1/4 cup of water until smooth to create a slurry.

Gradually stir the flour slurry into the meat mixture.

Bring the mixture to a boil, stirring constantly to prevent lumps.

Add the peeled and sliced apple to the skillet.

Transfer the beef curry mixture to a 2-quart casserole dish.

Arrange the thawed peas and carrots evenly over the meat mixture.

Prepare the corn bread mix according to the package directions.

Fold the cubed Cheddar cheese into the corn bread batter.

Spread the cheese corn bread batter evenly over the top of the casserole.

Bake in a preheated 425 degree oven for 12-15 minutes, or until the corn bread is golden brown and cooked through.

Let cool slightly before serving.