Like most of my recipes, it's pretty basic. Make up your own curry powder if you wish to, or just use a bought powder and add your favourite ingredients - but it's always wise to make it the first time as shown, then modify next time.
Sweet Curry
Serves 4.
All measures and weights are very approximate.
Tablespoons are level.
2 tbsp Olive Oil
500gm (1¼ lb) chuck steak
1 Onion
1 clove garlic
1 cooking apple
Juice ½ lemon
30gm (1oz) sultanas or raisins
2 tbsp curry powder
1 tbsp flour
1 tbsp chutney
300 ml (1/2 pint) stock or water and stock cube.
INSTRUCTIONS :
Trim any fat or gristle from the meat and cut into rough cubes of 2cm or 3/4".
Sear the meat in one tablespoon of olive oil in a medium saucepan and transfer to the casserole pot when browned.
The sauce:
Saute the onion in the pan juices, add a little more oil if necessary.
When the onions are translucent, add the chopped garlic and the peeled and roughly diced apple.
Stir in first the curry powder, then the flour and then add the stock.
Bring to the boil, add the chutney, lemon juice and raisins and simmer for five minutes.
Add the sauce to the browned meat in the casserole pot.
Cover and cook in a slow oven (150C, 300F) for two hours.
Stir occasionally, adjust liquid by adding a smidgin of water if necessary.
Turn off 30 minutes before serving and leave in the cooling oven.
Serve with a side salad if you are watching the carbs, with steamed rice if you're not. I can handle a heaped tablespoon of rice with it in the evening - let your meter decide.
Sometimes I add some chopped carrots or celery in the sauce, but keep an eye on the carbs if you add carrot.
NUTRIENT TOTALS per SERVING (w/o rice) :
Protein.......................24__gm
Total Fat....................17__gm
Sat. Fat.....................4.7__gm
Mono. Fat.................9.3__gm
Poly. Fat.......................1__gm
Carbohydrate...........18.4__gm
Fiber..........................2.7__gm
Cholesterol................76__mg
Bon Appetit
Cheers, Alan
Everything in Moderation - Except Laughter.