Mogul-Style Beef Curry

Mogul-Style Beef Curry

Curry can be made a day ahead; keep covered in refrigerator or freeze for 2 months. This recipe is unsuitable in microwave. 1 ½ Kg rump steak

¼ cup oil

3 medium onions, sliced

2 teaspoons garam masala

¼ teaspoon salfron powder

1 teaspoon ground turmeric

1 teaspoon ground ginger

½ teaspoon chilli powder

1/3 cup milk

1 teaspoon honey

½ small chicken stock cube, crumbled

2/3 cup water

2/3 cup cream

2 tablespoons packaged ground almonds Cut steak into 1 ½ cm strips.

Heat oil in large saucepan, add onions, stir over medium heat for about 3 minutes or until onions are soft. Stir in garam masala, saffron powder, turmeric, and ginger and chilli powder, cook further minute.

Stir in steak, stir over high heat until steak is well browned all over. Stir in milk, honey and combined stock cube and water. Bring to boil, reduce heat, simmer, covered, for about 30 minutes or until steak is tender; stir occasionally during cooking.

Stir in cream and almonds, stir over medium heat until mixture is heated through. Serves for four.