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Devilled Meat

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe was given to me by a family member over 30 years ago as a thrifty way to use up the sunday roast differently!

Ingredients

Serves: 3-4 portions

  • 57 grams trex vegetable shortening
  • 2 small onions
  • 2 teaspoons turmeric
  • 2 teaspoons curry powder
  • ½ teaspoon ground ginger
  • 2 tablespoons tomato ketchup
  • 2 tablespoons chutney
  • ¼ litre beef broth
  • cornstarch
  • 1 pinch of salt
  • 1 pinch of pepper
  • cold meat ( sliced thinly)

Method

Devilled Meat is a community recipe submitted by greylis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt fat Add thinly sliced onions and cook gently till softened.
  • Add tumeric,curry and ginger. Mix and cook for 2 minutes.
  • Add chutney, ketchup and stir. Add stock, bring to boil.
  • Turn down temp. Thicken stock with a little cornstarch (mixed with a little cold water) stirring till slightly thick, add sliced meat and simmer slowly for approximately 10 mins
  • Additional Information

    Serve with chips-shred meat before cooking and serve with rice/jacket pots. Works with any cold meat

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