Name: Beef, pumpkin and eggplant curry
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: Raita; 2/3 cup greek-style yoghurt; 1 finely chopped lebanese cucumber; 1 tablespoon chopped coriander leaves; 1 teaspoon lemon juice; 13 pappadums (optional); 40 gram ghee; 1 large onion, finely chopped; 4 clove garlic, crushed; 2 tablespoon yellow mustard seeds; 2 tablespoon ground cumin; 1 tablespoon garam masala; 1 tablespoon ground turmeric; 1 teaspoon ground chilli; 8 fresh curry leaves; 1 kilogram beef chuck steak, trimmed, diced; 2 cup (500m) salt-reduced beef stock; 2 cinnamon quills; 300 gram butternut pumpkin, peeled, seeded, cubed; 1 small eggplant, cut into small cubes; 1/2 cup (125ml) thickened cream; 1/3 cup coriander leaves; 5 cup steamed basmati rice, to serve

Ingredients

Raita

2/3 cup greek-style yoghurt

1 finely chopped lebanese cucumber

1 tablespoon chopped coriander leaves

1 teaspoon lemon juice

13 pappadums (optional)

40 gram ghee

1 large onion, finely chopped

4 clove garlic, crushed

2 tablespoon yellow mustard seeds

2 tablespoon ground cumin

1 tablespoon garam masala

1 tablespoon ground turmeric

1 teaspoon ground chilli

8 fresh curry leaves

1 kilogram beef chuck steak, trimmed, diced

2 cup (500m) salt-reduced beef stock

2 cinnamon quills

300 gram butternut pumpkin, peeled, seeded, cubed

1 small eggplant, cut into small cubes

1/2 cup (125ml) thickened cream

1/3 cup coriander leaves

5 cup steamed basmati rice, to serve

Method

1.Prepare pappadums according to packet directions.

2.RAITA: Combine all ingredients and process until smooth. Season to taste.

3.Heat ghee in a pan on medium. Cook onion and garlic for 4-5 minutes, until onion is tender.

4.Add mustard seeds, spices and curry leaves. Cook for 1 minutes, until fragrant. Cook beef in batches for 4-5 minutes, until coated in spices and browned. Return beef to pan. Stir in stock and cinnamon. Bring to a boil on high heat. Reduce heat to low. Cover. Simmer for 1 1/4 hours. Remove lid. Simmer for 10 minutes, until beef is tender.

5.Add pumpkin and eggplant. Cover and simmer for 10-15 minutes, until vegetables are just tender and sauce is slightly thickened. Season.

6.Stir in cream and scatter with coriander. Serve with rice, raita and pappadums.

You will need 1 2/3 cups raw rice to make 5 cups of cooked rice for this recipe.
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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