Savoury Pinwheels

Ingredients
400g lean beef mince
2 carrots, grated
1/2 cup baby spinach, finely chopped
1/4 cup fresh herbs, finely chopped
1 tablespoon tomato paste
1 egg, beaten (split use)
1 sheet puff pastry, defrosted
1/4 cup parmesan cheese, grated

Method
Preheat oven to 200 degrees celsius/180 fan-forced.

Combine mince, carrot, spinach, herbs, tomato paste and half the egg in a small bowl.

Spread out on the puff pastry, pushing to the bottom and side edges, but leaving a 2cm gap at the top.

Sprinkle with parmesan.

Brush top edge with a little of the remaining egg.  Roll up tightly from the bottom to form a long log.

Slice into 12 even rounds.  Place on a lined baking tray and bake for about 25 minutes, until mince is cooked and pastry is golden brown.

Sausage Stroganoff

We all know and love the tradition beef stroganoff, but here's a simple variation using the humble sausage.  It's easy to do, the kids love it and of course, the mum in me couldn't help but add the vegetables at the end - but I know that stroganoff purists would keep the recipe without!  This is a perfect weeknight meal that freezes well and tastes great.

Ingredients
olive oil spray
6-8 beef sausages
2 cloves garlic, crushed
1 onion, chopped
250g mushrooms, chopped
3 rashers bacon, rind removed, chopped
2 teaspoons paprika
1 cup stock (vegetable or beef)
2 tablespoons tomato paste
2 tablespoons fresh parsley, chopped
1/2 cup sour cream
*optional* 1 cup frozen vegetables

Method
Spray a large frying pan with olive oil and cook sausages on medium heat for about 10 minutes, until cooked through (pierce skins if necessary).

Remove to a plate.  Add garlic, onion, mushrooms and bacon to pan and cook for 5 minutes, until soft.

Add paprika and cook for 1 minute until fragrant.  Add stock and tomato paste and vegetables, if using.  Bring to the boil and simmer for 2 minutes.  Slice cooked sausages and add to the pan, simmering for another 2 minutes.  Remove from heat, stir through parsley and sour cream and serve.

Sausage Casserole

This is a new recipe from a fabulous cookbook called "Food Before 5" by Amanda Arnold, which I highly recommend you check out!  The book is full of family-friendly, budget, easy, delicious meals which are suitable to make ahead.  She's a mum living on the Sunshine Coast and has some great recipes.  This is one of the most delicious sausage dishes I've ever had and the kids absolutely LOVED it.  I will definitely make it again!

Ingredients
6-8 sausages
1 onion, thinly sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
1 teaspoon curry powder
1 cup beef stock
2 teaspoons sugar
2 teaspoons mixed herbs

Method
In a large saucepan, add sausages and cover with water.  Bring to the boil then reduce to medium heat and cook for 5 minutes.

Remove sausages from water & whilst still hot, peel off sausage skin.  Slice thickly and place in slow cooker.

Add all remaining ingredients and stir.  Cook on high for 4 hours or low for 7 hours.  Serve with rice, mashed potato and/or vegetables.

OR

Cook in a large saucepan over medium heat for 25 minutes.

Echidna Balls

This recipe epitomizes family-friendly, easy, cheap, healthy and delicious meals!  It's from the 4 Ingredients Kids book and will definitely be made again in my house!

Ingredients (serves 4)
400g beef mince
1 egg, beaten
1/2 cup cooked white rice
400g can condensed tomato soup

Method
Preheat oven to 180 degrees celsius.  In a bowl, combine the beef, eggs, rice and season with salt and pepper to taste.

Mix well and form into 4cm diameter meatballs.  Place in a large baking dish and cover with the soup.

Swirl 1/4 cup of water in the can, add this liquid to the meatballs.  Bake for about 45 minutes, or until the mince is cooked through.

Serve with steamed vegetables.

Sausage & Egg Pie

This recipe is so versatile, you could serve it up for breakfast, lunch, dinner, or even as a party food!  They are simple, quick and easy to change up with your favourites.  You could even mix it up by using puff or shortcrust pastry rather than filo.  Serve with a salad, or add some veges into the mix - roast pumpkin would be delicious, or just add some peas or corn!

Ingredients (makes 6)

3 sheets filo pastry, thawed
olive oil spray
1-2 cooked sausages (flavoured is delicious, but it can be any variety), chopped
2 eggs
1/4 cup milk
2 tablespoons caramelised onion (home-made is the BEST, especially using Charlie's onions!)

Method
Preheat oven to 180 degrees Celsius.

Lightly spray each sheet of filo with olive oil.  Cut into 6 equal pieces and press the stacks into 6 holes of a muffin pan.

Whisk the eggs in a jug with milk.  Divide chopped sausage between each filo base.  Pour egg mixture on top.  Dollop with caramelised onion and mix it in lightly with a teaspoon.

Bake for about 20 minutes until egg is set and pastry is lightly browned.

Serve warm or cold.

Indonesian Beef

I adapted this recipe from Super Food Ideas and it is a real winner!  The flavours are amazing and the meat is so tender.  It comes in right on 300 calories per serve, but you could also add some brown rice if you wish.  Try this one, you'll love it!

And don't forget to grab your supplies from Charlies Fruit Market & Deagon Bulk Meats!  Mention this blog to get your chuck steak for just $5 - so budget-friendly for feeding the whole family!

Ingredients (serves 4)
olive oil spray
500g chuck steak, chopped into cubes
2 garlic cloves, crushed
2 teaspoons ground cumin
2 cups chicken stock
1/4 cup kecap manis
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
4 tomatoes, chopped
300g sweet potato, peel and cubed
100g frozen peas, defrosted

Method
Heat oil in a large, heavy-based saucepan over high heat (I do it in my cast-iron dish).  Cook beef for about 5 minutes or until brown.  Transfer to a plate.

Reduct heat to medium0high.  Add garlic.  Cook for 30 seconds or until fragrant.  Add cumin and cook for 10 seconds.  Return beef to pan.  Stir.  Add stock, kecap manis, cinnamon and half the tomato.  Bring to the boil.  Reduce heat to low.  Simmer, partially covered and stirring occasionally, for 1 hour or until tomatoes have collapsed and liquid has reduced.

Add sweet potato and 1 cup cold water to beef mixture.  Cook, partially covered and stirring occasionally, for a further 30-45 minutes, or until beef is tender, adding extra water if sauce is too thick.  Stir through the peas, about 5 minutes before the end of cooking.

Sprinkle with remaining tomatoes and serve.

Mexican Beef Wraps

You can mix up these fabulous weeknight Mexican wraps - I made small wraps to make them a bit like soft tacos, or you could just pile the mince mixture into one big wrap.

And of course, get all the fresh ingredients from Charlie's!

It's so easy and low in calories (just on 300 calories per serve).  I've linked to the recipe for the wraps themselves, but you can always use bought.

I also love how budget-friendly this meal is - about $6 for 4 serves - you can't get much cheaper than that!

The official verdict from my kids was this:
Miss 3: "That was yummy, mummy - BIG thumbs up"
Mr 1: "More meat!  More meat!"

The whole family will love these - enjoy!

Ingredients
Olive oil spray
1 red onion, diced
400g lean beef mince
1 tablespoon Mexican spice mix
1 tablespoon tomato paste
1 carrot, grated
1 zucchini, grated

To serve:
1 tomato, diced
1/4 avocado, diced
1/2 cup corn kernels
squeeze lime juice
4 large wraps/8 small wraps

Method
Heat a frying pan over medium heat and spray with olive oil.  Add onion and saute for 5 minutes, until soft.  Add mince and cook until browned.

Add spice mix and tomato paste and cook, stirring, for a further 2 minutes.  Add 1/2 cup water with carrot and zucchini.  Reduce heat to low and simmer for about 10-15 minutes.

Serve on wraps, with the salad.

Marinated Lamb Chops

As a mum with young kids, budget-friendly meals are a real priority.  When I meal plan, I always look for ways I can cut costs and keep the budget in check.  Even though I cook a couple of vegetarian meals each week, I always include meat as well, as part of a balanced diet for the kids and for hubby & I as runners.

I've not had much experience with lamb chops, so I searched around for a recipe that would suit the whole family, and settled with this one from Best Recipes.  It was so easy to do on the BBQ and lamb really is one of my favourite meats.  I'm not normally one to chew the bones, preferring just to eat what I can get with my knife and fork - but I have to confess, we all had sticky fingers by the end of this meal!

The kids loved it and I'm glad I know how cheap & easy lamb chops are now!  The meal pictured above came in at just 340 calories.

And if you live in the area, make sure you pop down to Deagon Bulk Meats - you can get lamb chops this week for just $7.99 a kilogram if you mention Mums in the Kitchen - bargain!

Ingredients
4 lamb chops
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons honey
1cm fresh ginger, peeled and chopped
2 cloves garlic, crushed
2 teaspoons wholegrain mustard
1/2 teaspoon paprika

Method
Combine the sauces, honey, ginger, garlic, mustard and paprika.   Stir well to combine.

Pour over chops in a bowl and marinate in the fridge for anywhere from 30 mins to 6 hours.

Heat barbecue to medium and grill chops until cooked to your liking.

Take remaining marinade and heat in a small saucepan.  Add a little flour to thicken, stirring well.  (Or add flour and then microwave for a couple of minutes).

Pour sauce over chops and serve with steamed vegetables.

Thai Beef & Rice Noodle Salad

Firstly, I have more exciting news to share - a new partnership with a local business called Deagon Bulk Meats.  They are a fabulous family-owned business, who sell quality meat and great prices.  I'll be showcasing some of their great products and it's a win for you, because if you mention Mums in the Kitchen, you can get a special deal on the meat used in today's recipe!  They're offering 800g of beef strips for $8, if you mention this blog in store, between now and next Tuesday.

So, onto the recipe...I adapted this from Super Food Ideas.  I LOVE Thai food and the flavours in this are divine!  The textures of the crispy vegetables (from Charlie's Fruit Market) and soft rice noodles complement perfectly, and when you add in the tender beef - it's just delicious!  You'll enjoy this one!

Ingredients (serves 6)

Nam Jim Dressing:
2 long green chillies (I used mild ones for the kids)
2 garlic cloves, quartered
2 spring onions, chopped
1 tablespoon lime juice
2 teaspoon coconut oil
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chopped fresh coriander leaves

Salad:
200g dried rice stick noodles
800g beef strips
olive oil spray
1 green capsicum, cut into matchsticks
1 carrot, cut into matchsticks
2 green onion, thinly sliced
1 cup fresh coriander leaves

Method
Cook noodles in a medium saucepan of boiling water for about 6 minutes, or until tender.  Rinse under cold water.

Heat a frying pan over medium-high heat and spray with olive oil.  Cook beef until browned.

Place noodles in a bowl with capsicum, carrot, onion, coriander and half the nam jim dressing.  Combine.

Top with beef and remaining dressing.  Serve

Beef with Thai Sweet Basil

I had a bit of a craving for some good Thai, so found this recipe in a book I have called "A Little Taste of Thailand".  I really loved it and was amazed at how quick and easy it was.  It was actually quicker to make than it would've been to order from our local Thai takeaway, and just as delicious.  I was very disappointed that the basil I bought earlier in the week was slimy and yuck by the time I made this, so I used coriander instead, which was still delicious - but I know the basil would be extra nice!  You could easily serve it with rice, but we had it as is and it was more than filling enough - and just 235 calories per serve!

Ingredients (serves 4)

1 tablespoon fish sauce

3 tablespoons oyster sauce

4 tablespoons vegetable stock

1/2 teaspoon sugar

olive oil sprays

4 garlic cloves, finely chopped

2 bird's eye chillies, lightly crushed with the side of a cleaver

500g beef, finely sliced

1 medium onion, cut into thin wedges

200g green beans, trimmed

1/2 red capsicum, sliced

2 handfuls of Thai sweet basil leaves

Method

Mix the fish sauce, oyster sauce, stock and sugar in a small bowl.

Spray the oil in the wok and stir-fry half the garlic over a medium heat until light brown.  Add half the crushed chillies and half the meat and stir-fry over a high heat for 2-3 minutes or until the meat is cooked.  Remove from the wok and repeat with the remaining garlic, chillies and meat.  Return all the meat to the wok.

Add the onion and the fish sauce mixture and stir-fry for another minute.

Add the basil leaves and stir-fry until the basil begins to wilt.  Serve.

Rissoles

Rissoles are a barbecue staple - they are delicious, well-loved by kids & adults, cheap to make and there is so much variety in what you can put in them!  Make these your own by experimenting with the spices, or you can easily use chicken or lamb mince, or perhaps add some grated veges.

Perfect with a side salad and a big squeeze of tomato sauce!

Ingredients
500 beef mince
1/2 cup breadcrumbs
1 egg
1 tablespoon herbs/spices of your choice (eg Moroccan season, Italian herbs - I used 1 sachet McCormick's Beef Kofta spice mix)

Method
Mix ingredients together in a bowl.

Shape into patties.  If possible refrigerate for about 30 minutes.

Cook on a barbecue on medium heat until browned and cooked through.

Marinated Lamb Kebabs

Early evening barbecues on the deck...that's what Summer in Brisbane is all about!  This week, to celebrate the upcoming Australia Day, I'll be bringing you Barbecue Week on the blog!

All my favourite recipes for those relaxing afternoons, catching the breeze, husband armed with tongs, kids playing in the dusk light - perfection!

To kick it off, I'm sharing a delicious recipe we enjoyed on the weekend.  I've previously talked about my affection for kebabs (like these or these) and how the kids love eating food off sticks!  I took a bit of a shortcut with this one and used a McCormick Marinade in a Bag - it was so easy and such a delicious flavour!  I really enjoy lamb, but don't have it often - mainly because of the price - but this was a perfect way to appreciate it.

Low calorie, low carb and maximum flavour - this is one barbecue winner!

Ingredients (serves 4)
500g lamb, diced
1 McCormick's Marinade in a Bag
1 zucchini
1/2 punnet cherry tomatoes
1/2 red capsicum
grilled corn cobs, to serve

Method
Open marinade bag and put lamb in.  Leave in fridge for 30 minutes, or up to 24 hours.

Soak 12 bamboo skewers in water for about 20 minutes (this prevents them from burning).

Chop vegetables.  Thread onto skewers along with lamb.

Cook on a barbecue over medium heat until cooked through.  Serve with corn cobs, grilled on the barbecue.

Meatloaf Cupcakes

I saw this nifty idea on the 4 Ingredients website.  My kids really thought they were getting special "dinner cupcakes"!!!  Just make any meatloaf recipe, like this one, and bake it in individual cupcake pans.  Steam 1/2 a cauliflower, then puree together with a little low-fat cream cheese or ricotta.  Alternatively, steam a couple of potatoes then mash with some milk.  Place in a piping bag and pipe over meatloaf "cupcakes".  Serve with salad or vegetables.

Beef & Cabbage Stir Fry

I'm a real wok kind of girl - I love cooking with it and it always seems to end in delicious results! So imagine my devastation a few weeks ago when my el-cheapo wok broke :-( But - there's a happy ending - www.kitchenwaredirect.com.au to the rescue! This wonderful company saved the day and provided me with this shiny new wok, and I'm in love.

I started out using an electric wok, but since getting a gas stovetop, have enjoyed using a stovetop one, but have opted for the cheaper ones. Well, this step up has blown my socks off! It is huge, non-stick (and this non-stick actually means non-stick!), it's dishwasher safe (LOVE!) and cooks superbly.

In the last week that I've had my new wok, I've used it to make: a stir fry, chow mein, caramelised onion jam, a chickpea and vegetable curry and spaghetti bolognese. Let's just say, I have a new best friend! Thankyou Kitchenware Direct! (And I hope you enjoy the step-by-step photos!)

Anyway, onto today's recipe - this one came from www.taste.com.au. It's a weeknight winner - quick and easy and the kids ate it all. It came in at just 260 calories per serve for 4 serves, but I ended up getting 5 serves out of it, so it was even less than that, but really filling at the same time.  And what did Liam & Robbie think?  Check out the Family Show Taste Test below!

Ingredients
olive oil spray
1 onion, finely chopped
3 sticks celery, finely diced
400g lean beef mince or pork mince
45g packet chicken noodle soup
1/2 cup long-grain rice, raw
1 tablespoon curry powder
2 cups chicken stock
1 cup water
1/2 chinese cabbage, finely shredded

Method
Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes.

Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.

Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately.

And how did Liam & Robbie rate it?  Listen to the Family Show Taste Test here:

Sweet & Sour Meatballs

This recipe came from a book called "A Generous Helping", which is an ABC publication that came out post-floods last year.  I decided to try this one and it was super tasty - sweet and sour really is a winning flavour combo!  I'm never very good at meatballs, they always seem to fall apart on me.  These ones were not too bad, but I did have a few crumble!  Most importantly, kids LOVE meatballs and it's a great way to get lots of veges in.  The rice adds a bit of crunch and texture - although I was a little confused as to whether the rice should have been pre-cooked - can anyone shed some light?  Hubby thought it was just fine raw, so I'm happy to leave it like that!  This serves 4 and comes in at 325 calories per serve.  The original recipe suggests serving with spaghetti, but I didn't find it necessary.

Ingredients
Meatballs
500g lean beef mince
50g brown rice
1 onion, grated
1 carrot, grated
2 eggs, lightly beaten
1 tablespoon parsley, finely chopped
1 clove garlic, crushed
salt and pepper
olive oil spray

Sauce
400g tin tomato soup
1/4 cup cider vinegar
1 1/2 tablespoons brown sugar
3 stalks celery, finely chopped
1 capsicum, finely chopped

Method
Combine all of the meatball ingredients (except oil) in a bowl and form into small balls.  Heat oil in a large frying pan and saute until browned on all sides - this may need to be done in batches.

For the sauce, combine all ingredients in a saucepan and simmer, covered, for 20 minutes.  Remove cover and simmer a further 5 minutes.  Add the meatballs to the sauce and heat through before serving.

Gozleme

This recipe is from the fabulous Kidspot Website - I made it on a Saturday night as a bit of a treat meal and we really enjoyed it!  The spinach & feta filling was our favourite - although the mince one was delicious too.  They're quite filling and so we had plenty of leftovers for the next day, but it would also be great as a finger food/entree option with guests.  For something a bit different and fun, I would definitely recommend it!

Ingredients

Dough

400g Greek style plain yoghurt
500g self-raising flour
4 tbsp olive oil

Spinach filling
100g baby spinach
200g feta cheese

Mince filling
2 tbsp olive oil
500g lamb mince
2 cloves garlic, crushed
1 tin tomato puree
2 tbsp tomato paste
1 tsp cumin
1 tsp chilli flakes

Method

Mince filling
In a frying pan, fry the lamb mince and make sure you break it into small lumps with a wooden spoon.

Add the garlic as it is browning and stir well.

Add the tomato paste and cook for 1 minute, then add the cumin, tomato puree and chilliflakes and stir.  Cook for a further 2 mins and set aside.

Feta and spinach filling
Pour boiling water over the spinach and then drain. Crumble feta up and stir through spinach.

Dough
Combine the yoghurt with the self-raising flour and knead on a floured board for 2-3 mins.

Cut into 8 portions. Cover with a damp tea towel until ready to use.

Cooking
Roll each dough ball into a 25cm round and place a quarter of one filling on one half. Fold dough round in half and press together the edges.

Heat a skillet, frying pan ot barbeque hotplate to medium heat and brush each Gozleme with olive oil. Cook on each side until golden "eyes" appear.  Repeat for remaining dough and filling.

Serve with lemon wedges.

Beef Provençal Casserole

This recipe is from the CSIRO cookbook and it's really good! Mr 1 absolutely loved it & devoured his serve plus half of his sister's! I've put the instructions as is, but this would also be perfect in a slow-cooker. Just 200 calories too, bonus!

PS - just a shameless plug for my Facebook page, so you can see whenever a new recipe is added!  Plus I love to repost my favourites from along the way - so get on over and become a liker! http://www.facebook.com/pages/Mums-in-the-Kitchen/328059910543699

Ingredients (serves 4)
Olive oil spray
1 brown onion
200g mushrooms, sliced
2 cloves garlic, crushed
400g beef, diced
400g tin diced tomatoes
2 cups beef stock (or substitute 1 cup with red wine)
1 red capsicum, chopped
1 carrot, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon oregano, chopped

Method
Preheat oven to 170 degrees Celsius/150 fan-forced. Spray a frying pan with oil and heat on high. Add onion, mushrooms and garlic and sauté for 5 minutes or until soft. Transfer to a large, oven-proof dish.

Cook beef in frying pan, in 2 batches if needed, until well-browned. Add to mushroom mixture.

Add tomato, stock, capsicum and carrot to frying pan and bring to a gentle boil, scraping up any bits of beef stuck to bottom of pan. Add to casserole dish and stir well.

Cover and transfer to oven for 1.5-2 hours. Remove lid and cook for a further 30 minutes, or until meat is tender. Stir through herbs and season to taste.

Moroccan Lamb Shanks

I adapted this recipe from one I found in the Michelle Bridges "No Excuses" cookbook.  It was absolutely divine!  I loooove lamb shanks, so this was right down my alley - the flavours were amazing and the meat was so tender.  Winner!

Ingredients (serves 4 - 340 calories per serve)
olive oil spray
2 lamb shanks, trimmed of fat
1 teaspoon olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 tablespoon finely grated ginger
1 tablespoon Moroccan season
1 cup chicken stock
150g frozen peas
500g pumpkin, peeled, seeded and cubed
300g sweet potato, peeled and cubed

Method
Lightly spray a large casserole dish with olive oil and heat on medium-high.  Cook the lamb shanks for about 8 minutes, turning occasionally, until well browned all over.  Remove from the dish.

Heat the olive oil in the dish on medium and cook the onion, stirring, for 5 minutes or until softened.  Stir in the garlic and ginger and cook for 30 seconds or until fragrant, then stir in the seasoning.  Return lamb to the dish with the stock and bring to the boil.  Reduce heat and simmer, covered, for 1 hour 10 minutes (I actually put mine in the oven at this point, on 130 degrees fan-forced for about 3 hours).

Add the pumpkin and peas to the lamb and cook, covered, for about 20 minutes or until tender.  Cook sweet potato and mash.

Remove lamb from the bones, stir and serve over the mash.

San choy bau

I love San Choy Bau but I really don't make it as much as I should, I'm not sure why!  It's so delicious, easy to make and I love the crispness of serving it with lettuce - YUM!  This one comes in at only 170 calories per serve - amazing!

Ingredients (serves 4)
1 brown onion, chopped finely
1 clove garlic, crushed
300g lean beef mince
1 carrot, grated
1 zucchini, grated
1 red capsicum, finely chopped
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons lime juice
fresh coriander leaves
8 large iceberg lettuce leaves, to serve

Method
Heat oil in a wok over medium-high heat. Add the onion and cook for 1-2 minutes, then add the garlic and cook for a further minute.

Add the mince and continue tossing in the wok until cooked through. Add the carrot, zucchini and capsicum and cook for 5 minutes, or until softened.  Add oyster sauce, soy sauce and lime juice, and cook for a further 2 minutes until the sauces are combined. Remove from heat and stir in the coriander leaves, before serving in the lettuce leaves.

Tangy Sweet Curry

This is a tasty curry taken from my CWA Classics cookbook.  Served with sweet potato mash and peas, it comes in at 336 calories.  This would also be perfect to pop in the slow cooker in the morning.  Delicious!

Ingredients (serves 4)
500g lean steak, cubed
Seasoned flour, to coat
2 medium carrots, diced
1 large onion, chopped
2 sticks celery, diced
250mL can tomato soup
1 dessertspoon curry powder
1 tablespoon golden syrup
1/4 cup lemon juice

Preheat the oven to 150 degreed celsius, fan-forced.

Toss the steak in a seasoned flour to coat, then place in a large casserole dish.  Add carrot, onion and celery to the meat.

Mix the tomato soup with 1 cup water, then stir in the curry powder, golden syrup and lemon juiced, and season with salt and pepper.  Add mixture to the meat and vegetables, stirring gently to combine.  Place in oven and simmer for 2-3 hours.

Serve with steamed rice or mashed potato and peas.