3 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 lb. 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. 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 c. (4 oz.) 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 cornbread according to package directions. Fold cheddar cheese cubes into batter. Arrange batter to make strips over casserole. Bake in preheated 425 degree oven 12-15 minutes until cornbread is done.

Makes 8 servings.