This recipe is cooked on the stove top & then the oven.
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- chuck steak, lean
- rice, long grain
- for the curry sauce:
- butter or margarine
- onion, chopped
- cooking apple, peeled & diced
- 2 Tbsp
- curry powder - can use more if you prefer your curries hotter.
- 1 level Tbsp
- 1/2 pt
- stock or water plus stock cube
- 1 desserts
- chutney, chop any large pieces
- 1 Tbsp
- soft brown sugar
- juice of 1/2 a lemon
Cut the meat into neat pieces & put into a casserole dish & set aside while preparing the sauce.
About 15 minutes before serving, put the rice into a pan with plenty of boiling water. Boil briskly for 10 minutes or until grains are soft. Strain, then turn them into a hot dish & allow to steam dry in a warm oven for 5 minutes.
Serve & enjoy.
This recipe can be used with cooked meat. Follow the recipe above, but after preparing the curry sauce, (step 2), cover & allow to cook gently for 30 minutes. Then add the cooked meat of your choice & cook until the meat has warmed through - 10-20 minutes depending on size, before serving. Eggs or prawns will usually take about 5 minutes to warm through.