Australian Butchers' Guild
- Meat Beef
- Cut Blade
A delicious family meal for any time of the year.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Beef Blade/Rump | 2cm Diced | 1kg | 4kg | 10kg |
| Brown Onion | Diced | 1 | 4 | 10 |
| Garlic Cloves | Minced | 4 | 16 | 40 |
| Korma Paste | Approximately 300g | 1 jar | 4 jars | 10 jars |
| Potato | Diced | 2 | 8 | 20 |
| Mango Cheeks | Approximately 400g | 1 tin | 4 tins | 10 tins |
| Dessicated Coconut | 75g | 300g | 750g | |
| Salt | 2.5g | 10g | 25g | |
| Mango Chutney | 60g | 240g | 600g | |
| Coconut Cream | Approximately 400g | 1 tin | 4 tins | 10 tins |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine all ingredients EXCEPT the coconut cream (sell separately).
2. Mix well.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat oil in a large saucepan and brown mixture for 5 minutes.
2. Reduce heat to low and add coconut cream.
3. Cover and simmer for 45 minutes or until potato and lamb is tender.
SERVING SUGGESTION
Serve with steamed rice, broccoli and fresh coriander.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display with tins of coconut cream.
