Beef Curry With Eggplant

Name: Beef Curry With Eggplant
Ingredients: 3 tbsp ghee or vegetable oil; 1 None large onion, peeled and finely chopped; 4 cloves garlic, crushed; 2 tbsp ground cumin; 2 tbsp yellow mustard seeds; 1 tbsp garam masala; 1 tbsp ground turmeric; 1 tsp chilli powder; 8 None fresh curry leaves; 2 1/4 lbs chuck steak, trimmed, diced; 2 cups beef stock; 2 None cinnamon sticks; 3/4 lbs butternut squash, seeded, peeled, cubed; 1 None small eggplant, cut into small cubes; 1/2 cup half and half; 1 tbsp cilantro leaves; None None steamed basmati rice, to serve; None None plain yogurt, to serve

18 ingredients

1 steps

Ingredients

3 tbsp ghee or vegetable oil
1 None large onion, peeled and finely chopped
4 cloves garlic, crushed
2 tbsp ground cumin
2 tbsp yellow mustard seeds
1 tbsp garam masala
1 tbsp ground turmeric
1 tsp chilli powder
8 None fresh curry leaves
2 1/4 lbs chuck steak, trimmed, diced
2 cups beef stock
2 None cinnamon sticks
3/4 lbs butternut squash, seeded, peeled, cubed
1 None small eggplant, cut into small cubes
1/2 cup half and half
1 tbsp cilantro leaves
None None steamed basmati rice, to serve
None None plain yogurt, to serve

Directions

1

Heat the ghee or oil in a large saucepan over a medium heat. Saute the onion and garlic for 4-5 mins, until the onion is soft. Add the ground spices and curry leaves and cook, stirring, for 1 min. Brown the meat in the pan, in 3 batches, for 4-5 mins each, stirring to coat in the spices. Return all the meat to the pan, add the stock and cinnamon sticks, then bring to a boil. Reduce the heat to low and simmer, covered, for 1 hour 15 mins. Remove the lid and cook for 10 more mins, until the meat is tender. Add the squash and the eggplant and cook, covered, for 10-15 mins, until the vegetables are just tender. Stir in the half and half, then sprinkle with the cilantro. Serve with steamed rice and yogurt.