Preheat oven (electric cooker: 160 °C/circulating air: 140 °C/gas: see manufacturer). Peel and finely dice 1 onion. Dab meat dry. Heat 2 tablespoons of oil in a large ovenproof pan or a flat roasting pan. Meat in it round
Sauté the diced onions in hot frying fat. Add tomatoes and jam, bring to the boil. Season strongly with salt, pepper and chilli and simmer for about 5 minutes. Add meat to the sauce and cook in the hot oven for about 25 minutes.
Drain the corn. Peel and wash the carrots and cut them into long, thin slices with a peeler. Clean, wash and cut cabbage into thin strips. Cut the remaining onion into thin rings. Wash coriander, shake dry, chop coarsely.
Mix yoghurt with lime juice and 2 tablespoons of oil. Season with salt, pepper and sugar. Mix the salad ingredients with the dressing. Cut meat into slices and drizzle with the sweet chili sauce.