1 lb (500 g) thick flank, cut into 2.5 cm (1 inch) cubes
4 tsp cooking oil
1 onion, chopped
4 tsp mild curry powder
13 oz (410 g) canned pears in juice, drained and juice reserved
1 tsp salt
freshly ground black pepper to taste
1. Brown meat in heated cooking oil in a heavy-based saucepan. Add onion and saute until translucent. Add curry powder and fry for 1 minute.
2. Add sufficient meat stock to reserved pear juice to make up 1 cup (8 fl oz) 250 ml, season with salt and pepper and heat. Add to meat, cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until meat is tender.
3. Cut pears into thin slices and add to meat approximately 10 minutes before the end of the cooking time.
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