Curried Cobs

A recipe inspired by the Midlands - Curried cobs are crusty rolls stuffed with spicy beef rump steak and tomatoes.

Method

1. Place the beef and onion into a bowl. Sprinkle over the curry powder and drizzle over the oil. Mix thoroughly, leave to stand for about 30 minutes. Heat a large non-stick wok, toss in the beef mixture and stir-fry for 6-8 minutes. Remove from the heat. Stir in the tomato to warm through.
2. Cut 4 large crusty cobs or rolls in half, top each with some coriander and/or spinach leaves and the curry meat mixture. Mix together the yogurt with the mango chutney. Place a spoonful into each cob. Replace the lid and serve immediately.