This tasted great. I substituted 1/2 cup sultanas, 1 cup chopped pumpkin and 1 Tbspn brown sugar for the chutney and the jam. I also threw all the sauce ingredients into the pan where I was cooking the tomatoes and onions. Later I added tinned borlotti beans, potatoes, carrots and peas.
Absolutely delicious and easy to make! I cooked it for well over two hours, until the meat was practically falling apart. I also found that it freezes well, and reheated it on the stove (rather than microwave) in order to thicken the sauce a little more. Have made it a couple of times, and it's definately in the favourites repetoire! We're big fans of both casseroles and curries, and this is a perfect blend of each! Thanks again!
I've had this in my cookbook since it was first published, but never made it. It was easy to make, from ingredients we always have on hand. It smelled fantastic as it cooked and tasted even better when we ate it. I made a couple of small changes-reduced the cinnamon as my spicy fruit chutney was quite cinnamony, and omitted the oil in the sauce as I couldn't imagine that would matter-and it didn't to us. I used the cheapest cut of beef from the shin and cooked it for just over 2 hours, and would like to try this with lamb shoulder as well. We ate this with horse radish mashed potatoes and steamed veggies.