Braised Rump Roast with Ginger and Curry

Name: Braised Rump Roast with Ginger and Curry
Yield: 6
Ingredients: '1/2 cup milk'; '1/2 cup chopped green chili pepper'; '2 cups (soup) of oil'; '1 cup (soup) of all-purpose flour'; '1/2 teaspoon grated ginger'; '1 tablespoon curry powder'; '1 teaspoon salt '; '1 onion, cut into cubes'; '2 bell peppers, cut into squares'; '800g Rump Roast, cut into strips'; 'Black pepper to taste'

1
'1/2 cup milk'
2
'1/2 cup chopped green chili pepper'
3
'2 cups (soup) of oil'
4
'1 cup (soup) of all-purpose flour'
5
'1/2 teaspoon grated ginger'
6
'1 tablespoon curry powder'
7
'1 teaspoon salt '
8
'1 onion, cut into cubes'
9
'2 bell peppers, cut into squares'
10
'800g Rump Roast, cut into strips'
11
'Black pepper to taste'

Ingredients

1
'1/2 cup milk'
2
'1/2 cup chopped green chili pepper'
3
'2 cups (soup) of oil'
4
'1 cup (soup) of all-purpose flour'
5
'1/2 teaspoon grated ginger'
6
'1 tablespoon curry powder'
7
'1 teaspoon salt '
8
'1 onion, cut into cubes'
9
'2 bell peppers, cut into squares'
10
'800g Rump Roast, cut into strips'
11
'Black pepper to taste'

Directions

1
In a large refractory dish, place the meat, oil, chili pepper, onion, bell peppers, ginger, and salt
2
Cover and microwave on high for 15 minutes, stirring halfway through or until the vegetables are tender
3
In a bowl, mix the flour, curry powder, and milk
4
Pour over the meat
5
Season with black pepper
6
Microwave on high without covering for 5 minutes or until the meat is tender.