Beef and vegetable curry

• 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

• 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.