Cold meat curry
For the meat, use leftover roast meats like lamb or beef, or you can cook some sausages and chop them up.
|1||Apple, peeled and chopped|
|1 tbsp||Olive oil, or dripping|
|1 tbsp||Curry powder|
|½ cup||Saltanas, more if you like a sweeter curry|
|1 tbsp||Chutney, a tomato chutney is perfect|
|1 tsp||Malt vinegar|
|500 g||Sausages, any cooked meat|
|2 cups||Beef stock|
- Gently fry the chopped onion and apple in a saucepan with the dripping or oil for five minutes.
- Add the curry powder, flour and sultanas and cook for a few minutes over a medium heat.
- Pour in the milk and stir until a sauce consistency develops. Then add chutney and vinegar.
- Finally, stir in the chopped meat and beef stock. Cover with a lid and simmer gently for about 20 minutes.
Tips: Choose curry powder carefully, as they vary in heat. I used Gregg's brand, and found that one tablespoon gave a nice hot curry. Buy a mild powder if you're sensitive to the heat, and don't store it for longer than 18 months, to ensure a good flavour.
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