A Year In Redwood

This sauce I use constantly for those days when you have some left over roast.  You know that Monday when you really don’t feel like cooking and you’ve had a roast on Sunday.  This is perfect.

I was given the recipe many years ago by the wife of a colleague – and I’ve no idea whether she had taken it from a book, or made it up.  One way or the other it has worked for me for years!

Ingredients:

• 2 oz butter
• 2 teasp. oil
• 2 large onions finely chopped
• 1 glove garlic
• 2 level tablesp curry powder
• 1 level tablesp flour
• 2 cloves
• 1 tablesp tomato puree
• 1/4 teasp ground ginger
• 1/4 teasp lemon juice
• 1/2 pt stock
• Salt & pepper

Method:

Heat butter and oil.  Add onions and garlic.

Fry gently until pale gold.  Stir in curry powder and flour.  Add cloves, puree, ginger, cinnamon and lemon juice.  Blend in stock.  Add meat.

Bring to the boil.  Lower heat and simmer for half an hour.

That simple.