Name: Beef and vegetable curry
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: 40 gram ghee; 1 onion, finely chopped; 4 clove garlic, crushed; 2 tablespoon ground cumin; 2 tablespoon yellow mustard seeds; 1 tablespoon garam masala; 1 tablespoon ground turmeric; 1 teaspoon chilli powder; 8 fresh curry leaves; 1 kilogram chuck steak, trimmed, diced; 2 cup beef stock; 2 cinnamon sticks; 300 gram butternut pumpkin, seeded, peeled, cubed; 1 eggplant, cut into small cubes; 1/2 cup coconut cream; 1/3 cup coriander leaves; raita, to serve; pappadums, to serve; steamed basmati rice, to serve

Beef and vegetable curry

There is nothing quite like the aroma of this beef and vegetable curry simmering on the stove, except perhaps the satisfaction of having made it yourself from scratch.

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Serves 6

Cook

2H 15M

Ingredients

40 gram ghee

1 onion, finely chopped

4 clove garlic, crushed

2 tablespoon ground cumin

2 tablespoon yellow mustard seeds

1 tablespoon garam masala

1 tablespoon ground turmeric

1 teaspoon chilli powder

8 fresh curry leaves

1 kilogram chuck steak, trimmed, diced

2 cup beef stock

2 cinnamon sticks

300 gram butternut pumpkin, seeded, peeled, cubed

1 eggplant, cut into small cubes

1/2 cup coconut cream

1/3 cup coriander leaves

raita, to serve

pappadums, to serve

steamed basmati rice, to serve

Method

1.Heat ghee in a large saucepan on medium. Sauté onion and garlic for 4-5 minutes until onion is tender.

2.Add spices and curry leaves. Cook, stirring, for 1 minute. Add meat in 3 batches, browning for 4-5 minutes, stirring to coat in spices. Return meat to pan.

3.Blend in stock and cinnamon sticks, then bring to the boil. Reduce heat to low and simmer, covered, for 1 1/4 hours.

4.Remove lid and cook for a further 10 minutes or until meat is tender. Add pumpkin and eggplant and cook, covered, for a further 10-15 minutes or until vegetables are just tender.

5.To make riata, combine 200g natural yoghurt with 1 seeded cucumber, finely chopped, 1 tablespoon chopped coriander, 1 teaspoon lemon juice, a pinch ground cumin and season to taste.

6.Stir through coconut cream, top with coriander. Accompany curry with steamed rice, raita and pappadums.

Ghee is clarified butter, available from supermarkets and Asian stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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