Method:
Fry 2 to 3 onions and 1 crushed clove garlic in 25 ml oil until soft and fragrant. Add about 45 ml mild curry powder and 10 ml turmeric and fry for 2 minutes. Add a generous pinch dried mixed herbs, a dash of vinegar and a tablespoon of apricot jam to the offal along with the potatoes. Serve with rice, chutney and vegetables.
