• 3 medium (120g each) of onions, chopped
• 2 kg of mixed vegetables, frozen
• 6 medium (138g each) of granny-smith apples, washed and grated
• 2 cup of sultanas
• 8 cup of rice, uncooked
• 3 kg of lean lamb mince
• 1 cup of barbeque sauce
• 4 tbs of curry powder
• 2.5 cup of liquid chicken stock
• 3 tbs of oil (sunflower, canola or olive)

1. Heat the oil and sauté (lightly fry) onions until tender.
2. Add curry powder and mince to the onions.
3. Stir the mince over moderate heat until brown. This will take about 8 – 10 minutes.
4. Stir in the barbecue sauce, apples, sultanas, vegetables and stock.
5. Bring to boil, turn the heat down and simmer gently for at least 20 minutes. Mixture should thicken slightly. 
6. While the curry is cooking, cook the rice.
7. Serve: serve with the rice. A little Greek yoghurt on top would add to the taste experience.

Preparation time: 30 – 40 minutes
Cooking time: 30 – 40 minutes