1 lb (500 g) thick flank, cut into 2.5 cm (1 inch) cubes
4 tsp cooking oil
1 onion, chopped
4 tsp mild curry powder
meat stock
13 oz (410 g) canned pears in juice, drained and juice reserved
1 tsp salt
freshly ground black pepper to taste
4 tsp cooking oil
1 onion, chopped
4 tsp mild curry powder
meat stock
13 oz (410 g) canned pears in juice, drained and juice reserved
1 tsp salt
freshly ground black pepper to taste
method
1. Brown meat in heated cooking oil in a heavy-based saucepan. Add onion and saute until translucent. Add curry powder and fry for 1 minute.
2. Add sufficient meat stock to reserved pear juice to make up 1 cup (8 fl oz) 250 ml, season with salt and pepper and heat. Add to meat, cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until meat is tender.
3. Cut pears into thin slices and add to meat approximately 10 minutes before the end of the cooking time.
2. Add sufficient meat stock to reserved pear juice to make up 1 cup (8 fl oz) 250 ml, season with salt and pepper and heat. Add to meat, cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until meat is tender.
3. Cut pears into thin slices and add to meat approximately 10 minutes before the end of the cooking time.
serving amount
serves 4
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