Today I thought I’d go for a wartime curry recipe (slow cooked style of course). More on that in a minute….
Mackerel filet with salad leaves and Doves Farm home made seeded bread – yum!
Lunch – leftover lentil soup
1 small onion
1 medium size apple
A teaspoon of dripping
3/4 lb of beef or lamb (I used about 8oz of leftover beef)
1 1/2 tablespoons curry powder
2 tablespoons flour
1/4 teaspoon dry mustard
3/4 pint stock
1 teaspoon sugar (I didn’t add this)
1 tablespoon chutney or vinegar (I used vinegar)
1 tablespoon marmalade (I didn’t add this)
1 teaspoon syrup
salt and pepper
Chop the onion and apple finely and fry in the dripping, add the meat and fry lightly. Remove meat from the pan and add flour, curry powder and mustard. cook for a couple of minutes. Add the liquid gradually. Add the sugar, chutney, marmalade, sugar and seasoning. Replace the meat and simmer for 1 – 1.5 hours until tender.
Note: I used my slow cooker again so it was a bit more of a chuck into pot and leave type affair.
This was a trip down memory lane curry – it reminded both Martin and I of childhood currys – not quite the same as a modern curry night but warming and cheery nonetheless (actually it tasted a bit more like a sweet and sour dish!) I really don’t think you need all the sweet stuff they recommend adding (I thought we were supposed to be using these things sparingly chaps!) Ah it really was a homecoming dish nonetheless 🙂