3 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 lbs. boneless beef, cut in 1/2 inch cubes
1 1/2 c. water
1 - 1 1/2 tbsp. curry powder
1 tsp. salt
1/2 c. golden raisins
1/4 c. water
1 tbsp. all-purpose flour
1 med. apple, peeled and sliced
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 (10 oz.) pkg. corn bread mix
1 (4 oz.) c. cubed Cheddar cheese

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 20 minutes or until meat is tender. Blend flour in 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 bread according to package directions. Fold Cheddar cheese cubes into batter. Spread over top of casserole or arrange batter to make strips across casserole. Bake in preheated 425 degree oven, 12-15 minutes. 8 servings.