Name: Heritage Curry
Ingredients: 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 (1/2 cup) coconut cream (see recipe below); 15 ml (1T) apricot jam; 15 ml (1T) slivered almonds; 1/2 sm 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 (1-2T) cornflour dissolved in 60ml (1/4cup) milk (up to 30); 250 ml (1 cup) desiccated coconut; 250 ml (1 cup) milk; 15 ml (1T) onion, finely chopped; 1 sm Sweet melon (round, green flesh), peeled, seeded and chopped; 1 ml (1/4t) garlic salt; 1 sm Green pepper, finely chopped; 15 ml (1T) vinegar or lemon juice; 10 ml (2t) sugar

It is astounding that God wants us to call Him “Father.” The implications are staggering. Having God as our Father means that He is a living, personal being, and not an impersonal force. It means we can get to know Him. It means we can talk to Him and interact with Him. It means we can relate to Him on a personal and even an intimate basis. I might not know how to relate to an Almighty One, a Most High, or the Great I Am, because I have not met anybody like that. I have no earthly frame of reference to do so. But relating to a father? That’s different.

Mary Kassian

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Fruits	American		1	Servings

INGREDIENTS

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	(1/2 cup) coconut cream (see recipe below)
15	ml	(1T) apricot jam
15	ml	(1T) slivered almonds
1/2	sm	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	(1-2T) cornflour dissolved in 60ml (1/4cup) milk (up to 30)
250	ml	(1 cup) desiccated coconut
250	ml	(1 cup) milk
15	ml	(1T) onion, finely chopped
1	sm	Sweet melon (round, green flesh), peeled, seeded and chopped
1	ml	(1/4t) garlic salt
1	sm	Green pepper, finely chopped
15	ml	(1T) vinegar or lemon juice
10	ml	(2t) sugar

INSTRUCTIONS

COCONUT CREAM
FRUIT SAMBAL
Saute onions and garlic. Remove from pan. Brown mince in hot cooking oil in
a heavy-bottomed 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 diced 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.

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