Beef Curry With Cheese Cornbread Topping Cass

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Beef Curry With Cheese Cornbread Topping Casserole

3 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic -- minced
1 1/2 pounds stew meat -- cut in 1/2-inch cube
1 1/2 cups water
1/2 tablespoon curry powder
1 teaspoon salt
1/2 cup raisins
1/4 cup water
1 tablespoon all-purpose flour
1 medium apple -- peeled and sliced
1 (10 oz.) pkg. peas and carrots, frozen
1 (10 oz.) pkg. corn muffin mix
1 cup cheddar cheese -- cubed

Melt butter in large skillet over medium heat; saute onion and garlic until
tender.
Add meat and brown.
Blend curry powder and salt into 1 1/2 cups water;
add to skillet along with raisins.
Cover and simmer for 20 minutes or until meat is tender.
Blend flour and 1/4 cup water until smooth.
Gradually stir into meat mixture.
Bring to boiling point, stirring constantly.
Add apple.
Turn into 2-quart casserole. Arrange peas and carrots over meat mixture.
Prepare corn muffin mix according to package directions.
Fold cheddar cheese cubes into batter.
Arrange batter to make strips over casserole.
Bake in preheated 425F degree oven 12-15 minutes until
cornbread is done. Yield: 6 servings.