Sweet Buffalo Curry with Quandong Chutney

A spicy Aussie dish with a hint of India

1 kg buffalo steak

1 onion

2 potatoes

2 carrots

1 tbsp. green ginger, grated

2 cloves garlic, finely chopped

1 small jar Quandong chutney

2 tbsp. olive oil

3 tbsp. curry powder

1 tbsp. brown sugar

1 ½ cups water

1 banana

2 tomatoes

2 cloves

2 tsp. sweet chilli sauce

• Cut buffalo into 2 cm cubes.

• Slice onion and cube potatoes and carrots.

• Chop the tomato and slice the banana.

• Fry the ginger, garlic and onion until golden.

• Add the curry powder and fry lightly.

• Add the meat, potatoes, cloves and sugar.

• Cook gently for 10 minutes.

• Add the water, potatoes, carrots and banana.

• Simmer slowly until cooked, which is about 30 minutes.

• Stir occasionally.

• Add the sweet chilli sauce and the jar of Quandong chutney; this should be enough to thicken the curry.