• Boiled normal rice (not basmati rice)
• Onion
• Green pepper
• Mayonnaise
• Mrs Balls Chutney
• Tin of Sliced Peaches, chopped
• Raja Curry Powder

1. Mix together mayonnaise and Mrs Balls chutney, tin of sliced peaches, Raja curry powder.
2. Add all rice, onion, green pepper to Mayo-Chutney mixture.
3. Mix all ingredients together.

• 500g beef mince
• 1 brown onion, diced
• 2 medium carrots, diced
• 3 large potatoes
• 1/4 cup tomato paste
• 1 tblspn curry powder
• 1 tspn turmeric
• 1/2 tspn cumin
• 2 whole tomatoes, diced
• 1 cup beef stock, more if needed
• Salt and pepper to taste
• Grated tasty cheese
• Cream
• Parmesan cheese
• Butter
• Oil for frying
• Cornflour to thicken

1. Heat oil in a deep frypan
2. Add beef and brown, breaking up any clumps.
3. Add onion and cook 2-3 minutes.
4. Add carrot, tomato paste and tomato, stir through.
5. Add stock, spices, curry powder, salt and pepper.
6. Bring to the boil, then lower to a gentle simmer.
7. Cover and cook 15-20 minutes.
8. If it begins to look too dry add more stock, but not too much.
9. In the meantime boil potatoes until tender.
10. Mash well until there are no lumps.
11. Add a good handful of grated cheese and enough cream to make the potatoes spreadable but not wet.
12. Mix cornflour with a little water and stir through cooked meat mixture, stir over heat until thickened.
13. Allow to cool slightly
14. Spoon meat mixture into a baking dish.
15. Top with mashed potato, using a fork create a ridged pattern on the top.
16. Dot all over with butter and sprinkle with finely grated parmesan.
17. Place in a pre-heated oven at 170C for 30-35 mins or until top is golden.
18. Serve and enjoy.

Prep: 15 mins
Cook: 20 mins
Servings: 4 people

What could be more comforting than a hearty mutton and potato curry? Rajah Medium Curry Powder gives great depth of flavour and just the right amount of heat to our easy recipe.
Serve with dhal!

INGREDIENTS
3 tbsp olive oil
500 g chicken livers
1 small onion finely chopped
6 garlic clove chopped
4 tbsp Rajah Mild & Spicy curry powder
400 g chopped tomatoes
200 ml water
1/4 cup cream
salt and freshly ground black pepper to taste
2 loaves of white bread unsliced
chopped fresh coriander to serve

DIRECTIONS
Heat the oil in a large frying pan over high heat and saute the ch icken livers for 2-3 minutes until seared and golden.
Set aside.
Add the onion, garlic, Rajah Mild & Spicy curry powder to the same pan and saute for 2 minutes until fragrant.
Add the chopped tomato and water, simmer for 15 minutes.
Stir in the cream and chicken livers and season to taste.
Slice each loaf of bread in half. Pull out most of the soft bread inside, leaving a thick wall and bottom.
Bake the bread in the oven until it’s crunchy and sturdy enough to hold the livers (optional).
Keep the bread that you removed to thicken the curry or to serve with it.
Spoon the chicken livers inside and serve garnished with chopped fresh coriander