|Sorry the pictures are a bit dark, but we have already ate the meal. Sorry!|
What you need for Smallholding Beef Curry. I am writing this in pounds and ounces. Who needs metric eh?
1 lb 4 oz (500g) (go then I will write it in both) of stewing beef.
1 clove of garlic.
10 g (half an ounce) of curry powder.
10 g (half an ounce) tomato purée.
25 g (1 ounce) chopped chutney.
Salt. (it's up to you how much.)
25 g (1 oz) dripping.
200g or 8 oz onions.
10 g (half an ounce) flour.
5 g (quarter of an ounce) of dessicated coconut.
10g (half an ounce) sultanas.
50g (2 ounces) chopped apple.
100g (4 ounces) of rice.
One and a half litres of water. Or 3 pints if you're not sure. I thought a litre was what a Scottish person lit their cigarette with - think about it!
1. Trim the meat and get rid of any unwelcome fat and cut with scissors into even pieces.
2. Throw it in a pan and season and colour it quickly in hot fat.
3. Throw in the chopped onion and chopped garlic, cover with a lid and let it sweat for a few minutes or so.
4. Now is the time to drain off any surplus fat.
5. Get your curry powder and flour and mix it all in and cook it out.
6. Mix the tomato purée, gradually add your hot stock, stirring thoroughly, bring to the boil, season and skim.
7. Let it simmer and add the rest of the ingredients like apple, sultanas and dessicated coconut....?
8. Cover your pan/skillet with a lid and simmer in the oven or on top of the oven until it's cooked.
9. Now is the time to correct the seasoning and consistency and skim off any unwanted fat. If you want to be really posh. You can can add some cream.
10. Serve it up on a nice big plate with some rice.
I would also recommend you open a bottle or ten of your home-made real ale or Jeddah Gin. Did I tell you I can make Jeddah Gin? The Mead is looking good also.
The only downside is your house will smell like an Indian restaurant. But it's better than an old folks home smelling of boiled cabbage and potatoes. Hey that smells like our house.