MINCE CURRY WITH AP­PLES

Friday - - Recipe Cards -

Prep time 15 mins Cooking time 1 hour 15 mins Serves 5-6 1 tbsp oil 1 1/2 onions, chopped 1 gar­lic clove, crushed 1 green chilli, chopped 1 kg lean minced beef 1 1/2 ba­nanas, chopped 1 1/2 Granny Smith ap­ples, peeled and roughly chopped 2 tbsp curry pow­der 2 tbsp roughly chopped fresh co­rian­der 2 1/2 tbsp apri­cot jam or brown sugar 4 tsp sul­tana chut­ney 1 tbsp lemon juice 2 tbsp tomato purée 2 tsp turmeric pow­der 1 1/2 large car­rots, diced 2 large pota­toes, diced 1 Heat half the oil in a large pan and fry the onions, gar­lic and chilli un­til soft. Add the mince and stir-fry un­til crumbly, but not browned. 2 Heat the re­main­ing oil in an­other pan and stir-fry the ba­nanas, ap­ples and curry pow­der for about 5 min­utes. Add to the mince and sprin­kle with co­rian­der. 3 Mix to­gether the jam, chut­ney, lemon juice, tomato purée and turmeric. Sea­son and pour over the mince. Mix well then add the car­rots and pota­toes. 4 Cover and sim­mer for about 1 hour or un­til fra­grant and cooked. Add a lit­tle boil­ing wa­ter if the mix­ture be­comes too dry. Serve with mashed pota­toes or steamed rice.

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