Serves 6
Chef’s Tip: This casserole can be prepared ahead, refrigerated up to 2 days before and reheated. For some variety, service this dish with noodles instead of rice.
Ingredients
- 2 kg (4.4 lbs) rump, cubed
- 60ml (¼ cup) flour, seasoned with salt and pepper
- olive oil
- 2 onions, sliced
- 5ml (1 tsp) minced garlic
- 500g (1 lb) mixed chunks of vegetables
- For the Sauce
- 30ml (2 tbs) medium curry powder
- 125ml (½ cup) chutney
- 30ml (2 tbs) sugar
- 30ml (2 tbs) apricot jam
- 30ml (2 tbs) Worcester sauce
- coarse salt
- black pepper
- 1 x 410g (14 oz) tin tomato and onion mix
- 2 litres (8 cups) beef stock (60ml or 4 tbs stock powder)
- juice of 1 lemon
Method
- Heat a large frying pan with some olive oil. Dip the cubes of meat in flour to coat them lightly. Brown them well in batches on all sides until golden. Set aside.
- In a little more olive oil, sauté the onions in the same pan with the minced garlic.
- Place the meat back in the pot and pour all the sauce ingredients except the lemon juice over.
- Cover the pot and simmer for 2 hours over low heat or until the meat is tender.
- Add the lemon juice for flavour. Finally add the chunky vegetables for the last hour of cooking.
- Remember to stir the casserole often to avoid any ingredients catching at the bottom of the pot.