Kellogg's - "Bran New Idea" Book

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Lamb Curry

Cooking time: 20-30 minutes, Yield: 4 servings

  • 1 Large onion (finely chopped) 1
  • 1 Clove garlic (finely chopped) 1
  • 2 Sticks celery (thinly sliced) 2
  • 6oz Lamb (cold and diced) 175g
  • 1 teasp Curry powder 1 x 5 ml sp
  • ¾ pint Stock 450 ml
  • ½ teasp Salt ½ x 5ml sp
  • 4oz Tomatoes (chopped) 100g
  • 3 teasp Natural yogurt 3 x 5 ml sp
  • 3oz All-Bran Cereal or Bran Buds Cereal 75g
  • 1 Apple (cored and sliced) 1
  • 1 tbsp Lemon juice 1 x 15 ml sp

Put the onion, garlic and celery in a pan and fry over a moderate heat, stirring until the onions are golden brown. Reduce the heat to low and stir in the curry powder, salt and 1 tablespoon stock. Stir for 1 minute.

Stir in the tomatoes, yogurt, All-Bran or Bran Buds and remaining stock. Add the Iamb to the pan and bring to the boil. Cover and simmer for 10 minutes. Add sliced apple and simmer for a further 10 minutes. Sprinkle with lemon juice and arrange on a heated serving dish.
Serve with boiled rice.

Chilli

Cooking time: 1 hour, Yield: 4 servings

  • 1 lb Minced beef 450g
  • 1 Onion (chopped) 1
  • 1 Green pepper (chopped) 1
  • 3oz All-Bran Cereal or Bran Buds Cereal 75g
  • 1 x 8oz can Tomato sauce 225g
  • 1 x 15oz can Red kidney beans (not drained) 425g
  • l x 16oz can Tomatoes (not drained) 450g
  • ¼ pint Water 150 ml
  • 1 tbsp Chilli powder 1 x 15 ml sp
  • pinch Garlic powder pinch
  • 1 teasp Salt 1 x 5 ml sp
  • 1 Bay leaf 1

In a large saucepan, cook minced beef, onion and green pepper until meat is browned, stirring frequently. Stir in remaining ingredients. Cover and cook over low heat for about 1 hour. Stir occasionally.
Serve with boiled rice.