Devilled Meat
A community recipe by greylisNot tested or verified by Nigella.com
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Melt fat Add thinly sliced onions and cook gently till softened. Add tumeric,curry and ginger. Mix and cook for 2 minutes. Add chutney, ketchup and stir. Add stock, bring to boil. Turn down temp. Thicken stock with a little cornstarch (mixed with a little cold water) stirring till slightly thick, add sliced meat and simmer slowly for approximately 10 mins
Introduction
This recipe was given to me by a family member over 30 years ago as a thrifty way to use up the sunday roast differently!
Ingredients
Serves: 3-4 portions
- 2 ounces trex vegetable shortening
- 2 small onions
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- ½ teaspoon ground ginger
- 2 tablespoons tomato ketchup
- 2 tablespoons chutney
- ⅔ pint beef broth
- cornstarch
- 1 pinch of salt
- 1 pinch of pepper
- cold meat ( sliced thinly)
Method
Devilled Meat is a community recipe submitted by greylis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Serve with chips-shred meat before cooking and serve with rice/jacket pots. Works with any cold meat.
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