This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones.
|4 oz (110 g) minced beef|
|1 small onion, chopped|
|½ small cooking apple, approximately 2 oz (50 g), chopped (you can use the rest of the apple in a salad)|
|½ oz (10 g) butter|
|10 whole almonds, roughly chopped|
|½ level teaspoon hot curry powder|
|½ level teaspoon brown sugar|
|1 dessertspoon lemon juice|
|1 large egg|
|2½ fl oz (60 ml) milk|
|½ oz (10 g) bread without crusts (brown or white)|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
|Need help with conversions?|
|You will also need a 1 pint (570 ml) ovenproof dish.|
This recipe is taken from Delia Smith's One is Fun!
Start off by heating the butter in a heavy-based frying-pan, then add the onion and apple and cook gently for 10 minutes to soften. After that stir in the chopped almonds, turn the heat up and add the minced beef.
Cook for 5 minutes or so, stirring the meat around the pan to colour it evenly, then add the curry powder, sugar, lemon juice and a seasoning of salt and pepper. Leave the mixture to cook for a few minutes more.
Meanwhile add the egg to the milk in the basin and whisk them together well. Now pour half of the egg-and-milk mixture on to the bread and let it soak for 5 minutes, and when it's soft beat it well and add to the meat mixture.
Transfer the whole lot to a 1 pint (570 ml) ovenproof dish, pour the rest of the egg-and-milk mixture over the top and bake in the oven for 45 minutes.
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This is Delia's dish of choice when eating in Indian restaurants...try her version for a lovely spicy, rich, oniony beef curry you can easily make at home.
A wonderful traditional stew, slowly cooked so that all the flavours develop into a whole that's quite irresistible. All you need with it is crusty bread to mop up the juices.
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