Monday, 28 October 2013

Mild Pineapple Beef Curry

Crockery Cookbook by Mary Berry 1978 UK

Mary's Mild Pineapple Beef Curry
Mild Pineapple Beef Curry 
2 tblspns desiccated coconut; 300ml boiling water; 25g dripping; 0.5kg stewing steak cut into 1 cm cubes; 1 tblspn plain flour; 1 tblspn curry powder; 227g can pineapple pieces; 1 small green pepper, seeded and chopped; 2 tblspns mango chutney; 1 tblspn redcurrant jelly; 1 beef stock cube; ½ tspn salt.
Put the coconut in a bowl, cover with water, and leave to stand for 1 hour. Strain and reserve the liquid.
Melt the dripping in a large pan, add the meat and fry until golden brown. Stir in the flour and curry powder and cook gently for about 5 minutes. Add the coconut water and pineapple with the juice from the can. Stir in the remaining ingredients and bring to the boil, stirring until thickened.
Turn into the slow cooker, cover and cook on HIGH for 30 minutes then turn to LOW and cook for a further 5 hours. Taste to check the seasoning and serve with boiled rice. Serves 4
Slow cooking time: 5 ½ hours

My Mild Pineapple Beef Curry
Thanks for the lovely dish, Jane!

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