deleted attempts to post images. Frustrating.

I ended up using OCR image to text conversion.

I was trying to upload simple images of this recipe, from a book published in 1970, that very much resembles your mum's handwritten one KB.  It is the recipe I always use to make Curried Sausages.  I boil about 500 g of thick sausages, allow them to cool slightly and then cut them into rondelles before adding to the sauce.  Comfort food extraordinary.  (I usually make a double batch.)


CURRY AND RICE

INGREDIENTS
250 g cooked meat
1 apple
1 onion
1 tablespoon fat
1 tablespoon sultanas
1 teaspoon salt
1 pinch pepper
1 tablespoon sugar
2 teaspoons curry powder
1 tablespoon plain flour
1 cup stock or water
1 teaspoon lemon juice
1 cup rice (boiled) (see p. 7)



METHOD
1. Cut meat into small pieces, removing all fat and gristle.
2. Cut apple and onion into dice.
3. Heat fat in a saucepan.
4. Fry the onion and apple.
5. Add all the dry ingredients except meat and rice, and stir for one minute over heat.
6. Add water or stock and stir till boiling.
7. Simmer gently for 15 minutes.
8. Add the meat and lemon juice and allow to simmer in the sauce till meat is thoroughly heated, about 10
minutes.
9. Serve on a hot plate, and arrange rice round the curry and garnish with thin half slices of lemon, standing
the lemon up.
10. Grate the yolk of a hard-cooked egg over the rice, or sprinkle with chopped parsley.

"primals" ?

Whole cuts Phil. Like buying a chuck roll and breaking it down into the smaller cuts or a hind quarter.  I used to buy whole lamb 25 years ago for Aud $35 - $50. Today a side of lamb is around $175 - $200.

I have no resolution, as such, but I have already reduced carbs as well. My family is eating far less bread and potato these days.  What bread we do buy now is said to be High Fibre Low GI which is not bad, and we now typically freeze it as we were throwing too much moldy bread away.  I don't like the texture of the Low Carb bread.

Rob, are you aware that cooked rice which has been cooled and refrigerated for 16 to 24 hours, a then lightly reheated, contains less carbohydrates and has a lower glycaemic index than it does freshly cooked?  It develops resistant starch in the cooling process which is not digested and your gut treats it more like fibre. It still has carbs, though less than freshly cooked.  Or so they say. 

I've done it before and Chewy used to mention it as being old usual practice. It makes good gravy.  I think I'm due for a curry.

If it were me, and it will be, I'd use CT's Base Gravy to make his Madras with his Mixed Powder.  This is my intention, and I'll probably go with his Instant Pot gravy, just to make it easy.  Although, I do still have some of Rik's Vindaloo paste.  Could be a match up maybe.