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Castle cook book

The works burger


Mum's special recipe.

  • Never brown the meat first - that would seal it and keep the curry flavours out
  • Fry onions until soft
  • Add a few large dollops of curry paste (keep in fridge once open - Patak's brand recommended)
  • Add two tins chopped tomatoes with their juice
  • Chuck in the meat
  • Flavour with a splash each of coriander, turmeric, cumin and hot curry powder (big dash of that), salt and pepper
  • Simmer for ages
  • Add garam masala right at the end
Page last modified on January 05, 2012, at 01:52 PM