Australian Butchers' Guild
- Meat Beef
- Cut Knuckle
This quick and tasty curry will warm up any winter night.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Eye of Knuckle or Bolar Blade | 25mm Cubes | 600g | 2.5kg | 6kg |
| Olive Oil | 20ml | 80ml | 200ml | |
| Brown Onion | Wedges | 100g | 400g | 1kg |
| Baby Potatoes | Quartered | 300g | 1.2kg | 3kg |
| Curry Paste | Rogan Josh | 140g | 560g | 1.4kg |
| Bay Leaves | Dried | 2 | 8 | 20 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine all ingredients together.
RETAIL PRESENTATION
Pile into foil containers, display with tinned diced tomatoes.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Stir mixture in a large non-stick pan for 5 minutes over a high heat until browned.
2. Reduce heat to low. Add 400g of tinned diced tomatoes and ½ cup of water.
3. Cover and simmer for 30-40 minutes, stiring occasionaly until beef is tender and sauce has thickened. Add fresh green beans during last 5 minutes of cooking if desired.
SERVING SUGGESTION
Serve with steamed rice and a dollop of natural yoghurt. Serve nan bread or roti bread on the side.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
This is an ideal dish for cooler weather, display in autum and winter.
Display with tinned diced tomatoes, rice and naan bread or roti for an extra sale or promotional giveaway.
