Mulligatawny recipe

2 large potatoes peeled and diced
50g butter
1 small chopped onion
1 large diced carrot
1 large sliced and peeled cooking apple
2 heaped tablespoons curry powder
2 tablespoons tomato puree
2 1/2 cups of beef stock
1 lime - grated rind and juice
salt and pepper to taste

Melt the butter in a deep frying pan.
Add the potatoes, onion, carrot, apple, curry powder and tomato puree. Saut? for about 8 minutes.
Add the beef stock and lime juice. Reheat and cook until the vegetables are tender.
Season and serve hot with the grated lime rind as garnish.