Bombay Barber

A mild, fruity curry wrapped in crepes, something warming but light and sweet, just right for lunch on a chilly winter’s day. Cooking and preparation should take no more than 40 to 45 minutes, and it would be best if it was prepared and left to sit for at least an hour then reheated. Why “The Bombay Barber”? I have absolutely no idea.

Ingredients.
50g ghee [or butter].
250g pork mince.
¼ cup sliced almonds.
1 small onion peeled and finely diced.
2 tsp mild curry powder or to taste.
Salt to taste.
1 400g can chick peas, drained.
1 400g can mango slices and the syrup.
½ cup golden sultanas.
¼ cup diced apricots.
1 cup chicken stock.
1 tblsp cornflour.
12 crepes.
Chopped coriander greens to garnish.

Method.
Heat the ghee [or butter] in a sauté pan or wok over a hot flame. Sauté the meat until sealed then add the almonds. Stir fry for a minute or two until the aroma is released, then add the onion. Continue to stir fry until browned then add the curry powder and salt. Stir fry for another minute or so then add the chick peas, mango, sultanas, apricots and the chicken stock. Mix together well, bring to the boil, cover, reduce heat to a simmer and cook for 20 minutes.
Remove the cover and add sufficient cornflour quenched in a little cold water to thicken to the desired consistency. Stir through and simmer for a few minutes to cook off the floury taste, then remove from the heat. Allow to sit for at least an hour [overnight would be even better] then gently reheat. Spoon a little of the mixture down the middle of the warm crepes and fold the sides across to form parcels. For each serving, place two parcels on a small plate, drizzle with a little of the gravy and sprinkle with chopped coriander greens.

Yields:
At least a dozen parcels.

Note.
Diced cold, cooked chicken meat, or the diced left over meat from last night’s roast can also be used instead of fresh meat with excellent results.

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