Curried Beef Ring
|Ground chuck/Chuck||2 Pound|
|Tart apple||1 Large, pared, quartered, cored and diced|
|Raisins||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Instant chicken broth||1 Teaspoon (1 Envelope)|
|Milk||1 Cup (16 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Vegetable chutney||2 Tablespoon|
1. Combine the ground beef, eggs, apple, raisins, salt and lemon juice in a large bowl; mix lightly.
2. Saute onion and garlic in 4 tablespoons of the butter or margarine until soft in a small skillet; stir into the meat mixture. Heat curry powder in remaining 1 tablespoon butter or margarine in same pan 1 minute; stir in the ginger, instant chicken broth and milk. Stir into meat mixture; fold in cooked rice. Pack into well-greased, 8-cup ring mold.
3. Bake in moderate oven (350°) 1 hour, or till the loaf is crusty-brown and starts to pull away from edge of mold; remove from oven. Let stand 5 minutes, then loosen around outside and center edges with a knife. Cover with a large serving plate; turn both upside down; gently lift off mold. Spoon Vegetable Chutney into center.