Recipe

Beef, pumpkin and eggplant curry

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 2 hrs cooking
  • Serves 6
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Ingredients

Raita
  • 2/3 cup greek-style yoghurt
  • 1 finely chopped lebanese cucumber
  • 1 tablespoon chopped coriander leaves
  • 1 teaspoon lemon juice
Beef, pumpkin and eggplant curry
  • 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

Beef, pumpkin and eggplant curry
  • 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.

Notes

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

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