Instructions: Saute onions and garlic. Remove from pan. Brown mince in hot cooking oil in a heavy-bottomed saucepan. Add onion and garlic flakes and curry powder and fry gently for a further 5 minutes, stirring.

Add water, onion, garlic, coconut cream, jam, almonds, green pepper, bay leaves, allspice, cloves, vinegar, dried fruit and salt. Stir, bring to boil., reduce heat and simmer, covered, for about 30mins adding more water if necessary. Stir in cornflour mixture and simmer for another 3 to 5 mins.

Serve with coconut cream, sambals such as fruit sambal (even diced tomato, raw onion, green pepper and chillies is great) and rice.

Coconut cream: Bring milk to boil and pour over coconut. Set aside until completely cool Strain, squeezing all milk out of coconut. The milk is now coconut cream. The strained coconut can be used in puddings if desired.

Fruit sambal: Combine onion, melon and a sprinkling of garlic salt. Set aside for 15mins, then drain. Add green pepper, vinegar and sugar and mix well, but carefully.

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