Spiced Beef Casserole
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Medium, skinned and sliced|
|Celery sticks||3 , trimmed, washed and chopped|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Lean streaky bacon||2 Ounce, rinded and diced (50 Gram)|
|Flour||15 Milliliter (1 Level Tablespoon)|
|Mild curry powder||15 Milliliter (1 Level Tablespoon)|
|Ground allspice||1⁄2 Teaspoon (Leveled) (2.5 Milliliter)|
|Lean minced beef||1 Pound (450 Gram)|
|Tomato puree||1 Teaspoon (Leveled) (5 Milliliter)|
|Canned tomatoes||8 Ounce (225 Gram)|
|Cucumber||1⁄2 , chopped|
|Cashew nuts||1 Ounce (25 Gram)|
|Natural yogurt||1⁄4 Pint (150 Milliliter)|
|Cooked rice/1/2 pound garlic bread||1 1⁄2 Cup (24 tbs) (To Serve)|
1. Put the oil into a large ovenproof casserole with the celery, garlic and bacon. Cover with cling film, pulling back one corner to vent and microwave on HIGH for 5-7 minutes until the onions and celery are soft. Stir in the flour, curry powder and allspice and microwave on HIGH for 2 minutes, stirring occasionally.
2. Stir in the minced beef, tomato puree, tomatoes, cucumber and nuts, if using.
3. Three-quarters cover with cling film or a casserole lid. Microwave on HIGH for 20-25 minutes, stirring frequently. Gradually stir in the yogurt, re-cover and microwave on HIGH for 2 minutes. Remove from the oven and allow to stand for 5 minutes. Season well with salt and pepper.
4. Serve with rice or garlic bread.