Spiced Casserole Recipe
Ingredients
| 1 kg / 2 lb. neck of beef, cut into chunks | ||
| 38 g / 1 1/2 oz. flour | ||
| 50 g / 2 oz. dripping | ||
| 200 g / 8 oz. onions, sliced | ||
| Garlic | 2 Clove (5gm), crushed | |
| 100 g / 4 oz. mushrooms, sliced | ||
| 1/2 green pepper, pith and seeds removed and diced | ||
| 2 tablespoons sweet chutney | ||
| 625 ml / 1 1/4 pints beef stock or stock made with 2 beef stock cubes | ||
| Dried rosemary | 1/2 Teaspoon | |
| 4 tablespoons port or Madeira | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Clean and cut the meat. Transfer the content to a polythene bag. Put in flour and seasoning. Toss the contents well.
2) Take a saucepan or a flameproof casserole, heat the oil and add meat to fry. Continue frying till brown.
3) Combine rest of the ingredients along with leftover flour and bring to boil.
4) Simmer and cook the meat covered for 2 1/2 hours.
SERVING
5) Serve hot.
TIPS
Store the meat in an airtight container and refrigerate. Thaw in fridge for the night. Before serving, heat saucepan and gently cook the contents for 30 minutes. Alternately, take the saucepan and add frozen mixture with 3 tablespoon water, cover and simmer for 20 minutes stirring occasionally.
1) Clean and cut the meat. Transfer the content to a polythene bag. Put in flour and seasoning. Toss the contents well.
2) Take a saucepan or a flameproof casserole, heat the oil and add meat to fry. Continue frying till brown.
3) Combine rest of the ingredients along with leftover flour and bring to boil.
4) Simmer and cook the meat covered for 2 1/2 hours.
SERVING
5) Serve hot.
TIPS
Store the meat in an airtight container and refrigerate. Thaw in fridge for the night. Before serving, heat saucepan and gently cook the contents for 30 minutes. Alternately, take the saucepan and add frozen mixture with 3 tablespoon water, cover and simmer for 20 minutes stirring occasionally.
Chef
