Ground Beef Curry
|1 lb (450 g) good-quality minced beef|
|¾ lb (350 g) onions, peeled and sliced|
|1 small apple, finely chopped|
|2 tablespoons groundnut oil|
|2 cloves garlic, crushed|
|1 dessertspoon Madras curry powder (or more or less, depending on how hot you like it)|
|½ teaspoon ground ginger|
|½ teaspoon turmeric|
|¼ pint (150 ml) natural yoghurt|
|¼ pint (150 ml) hot water mixed with 1 heaped teaspoon tomato puree|
|Salt and freshly milled black pepper|
|Preheat the oven to gas mark 2, 300°F, 150°C.|
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|There is no list of equipment specified for this recipe.|
First of all, in a flameproof casserole, heat the oil and soften the sliced onions in it for about 10 minutes. Then turn up the heat, stir in the minced beef and move it around until it’s all nicely browned and separate – a wooden fork is good for this.
Now turn the heat down, and stir in the apple and spices, garlic and some salt and pepper, followed by the yoghurt and the tomato-and-water mixture. Stir thoroughly, put a lid on and cook in the oven for 2 hours. Serve with rice and mango chutney.
Note: This could be cooked on top of the stove if watched carefully.
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