Recipe - Heritage Curry

1 lg Onion
3 Cloves garlic
500 g Minced meat (Americans call
this hamburger)
15 ml (1T) cooking oil
30 ml (2T) curry powder
250 ml (1cup) water
125 ml (One half cup) coconut cream (see
recipe below)
15 ml (1T) apricot jam
15 ml (1T) slivered almonds
One half small Green pepper, chopped
2 Bay leaves
4 Whole allspice, or 2ml (1/2
teaspoon) ground allspice
3 Whole cloves
15 ml (1T) vinegar
250 ml (1cup) chopped dried mixed
fruit, soaked in water for
2 hours
Salt to taste
15 ml (12T) cornflour dissolved
in 60ml (1/4cup) milk (up
to 30)

COCONUT CREAM
250 ml (1 cup) desiccated coconut
250 ml (1 cup) milk

FRUIT SAMBAL
15 ml (1T) onion, finely chopped
1 small Sweet melon (round, green
flesh), peeled, seeded and
chopped
1 ml (1/4t) garlic salt
1 small Green pepper, finely chopped
15 ml (1T) vinegar or lemon juice
10 ml (2t) sugar

Saute onions and garlic. Remove from pan. Brown mince in hot cooking oil in
a heavybottomed saucepan. Add onion and garlic flakes and curry powder and
fry gently for a further 5 minutes, stirring.

Add water, onion, garlic, coconut cream, jam, almonds, green pepper, bay
leaves, allspice, cloves, vinegar, dried fruit and salt. Stir, bring to
boil., reduce heat and simmer, covered, for about 30mins adding more water
if necessary. Stir in cornflour mixture and simmer for another 3 to 5 mins.
Serve with coconut cream, sambals such as fruit sambal (even minced tomato,
raw onion, green pepper and chillies is great) and rice.

Coconut cream: Bring milk to boil and pour over coconut. Set aside until
completely cool Strain, squeezing all milk out of coconut. The milk is now
coconut cream. The strained coconut can be used in puddings if desired.

Fruit sambal: Combine onion, melon and a sprinkling of garlic salt. Set
aside for 15mins, then drain. Add green pepper, vinegar and sugar and mix
well, but carefully.
Posted to TNT Prodigy's Recipe Exchange Newsletter by "ANN DAWSON"
dawsona@csurf.co.za on Feb 28, 1997.