I can't advise you about mint jelly, but I did grow mint in my garden and make a nice soothing tea from it. That stuff grows like crazy and soon
became a plant I had to control.
As far as curry, I think spring lamb is great with curry sauce served on a bed of basmati rice and lots of veggies. The lamb and curry just seem to
compliment each other so well.
Get a good quality vinegar... not white.. balsamic or brown vinegar is fine....
finely chop the mint and place the mint and the vinegar together in a jar. Add salt and pepper to season. Leave for at least 24 hours before serving
but I tend to leave it longer a few days to a week before use.
For a beef curry I would use a cut such as Gravy beef which stews up superbly tender along with producing the thick richness that the cut of meat is
named after.
Commonly blade beef is used but I prefer the gravy beef.