1 large onion, finely chopped
3 cloves garlic, crushed
500 g beef mince
2 tbsp mild curry powder
1 Granny Smith apple, peeled, cored, cut in 2cm pieces
2 tomatoes, chopped
1½ cups beef stock
⅓ cup fruit chutney
½ cup chopped fresh coriander
Steamed rice and natural yoghurt, to serve (optional)
Fresh coriander leaves, to garnish
- Heat an oiled, large frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Add mince. Cook, stirring and breaking up mince, for about 5 minutes, or until browned.
- Add curry powder. Cook, stirring, for 1 minute, or until fragrant. Add apple, tomatoes, stock and chutney. Bring to boil. Gently boil, stirring occasionally, for about 12 minutes, or until apple is tender and sauce is thickened. Remove from heat. Stir in chopped coriander.
- Serve curry with steamed rice and yoghurt (optional). Garnish with coriander leaves.