2 oz (50 g) fat or oil
2 medium sized onions, skinned and chopped
1 green pepper, seeded and sliced
1 cooking apple, peeled and chopped
1 level tbsp (15 ml) curry powder
1 tbsp (15 g) flour
1 1/4 cup (1/2 pint) 300 ml stock
1 tbsp (15 ml) chutney
1/3 cup (50 g) sultanas (golden raisins)
1 lb (450 g) raw minced beef
lemon slices for garnish
2 medium sized onions, skinned and chopped
1 green pepper, seeded and sliced
1 cooking apple, peeled and chopped
1 level tbsp (15 ml) curry powder
1 tbsp (15 g) flour
1 1/4 cup (1/2 pint) 300 ml stock
1 tbsp (15 ml) chutney
1/3 cup (50 g) sultanas (golden raisins)
1 lb (450 g) raw minced beef
lemon slices for garnish
method
1. Heat half of the fat or oil and fry the onions, green pepper and apple until brown.
2. Remove from the frying pan and put into a saucepan.
3. To the fat remaining in the pan add the curry powder and flour and cook together for 2-3 minutes; gradually add the stock, bring to the boil and cook for 1-2 minutes.
4. Stir in the chutney and sultanas, then add to the saucepan and simmer for 20 minutes.
5. Cook the mince in the remaining fat and add to the sauce;
6. Continue to simmer the mince for 15 minutes.
7. Serve in a shallow dish with boiled rice and lemon slices to garnish.
2. Remove from the frying pan and put into a saucepan.
3. To the fat remaining in the pan add the curry powder and flour and cook together for 2-3 minutes; gradually add the stock, bring to the boil and cook for 1-2 minutes.
4. Stir in the chutney and sultanas, then add to the saucepan and simmer for 20 minutes.
5. Cook the mince in the remaining fat and add to the sauce;
6. Continue to simmer the mince for 15 minutes.
7. Serve in a shallow dish with boiled rice and lemon slices to garnish.
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