Live from the iphone comes this to die for curry - complete with a self-serve curry train. Now what is a 'self-serve curry train'? American Pantry mates you will love this one...your curry extras are put on the side for you to mix according to the way you like your curry prepared.  No more sifting through the food to remove your personal yukky bits!!

The master chef of this dish who will have you 'NEVER' needing or wanting for expensive Indian take away again, is a dear friend with fabulous flare. Julie, a Master Chef wanna-be, fashion guru and owner of 'Cradle Rock',which by the way is an awesome online kids store that stocks some brilliant 'Home-Grown-Aussie' labels such as Oobi Baby, Little Horn, Rock Your Baby, Minti, Pure Baby, Munster, Missie Munster, Coco & Ginger and Paper Wings to name a few, is a busy lady...who dreams of one day owning a 'CURRY-IN-A-HURRY' food truck with her dear friend Kate, okay Kate dreams (hehehehe)!!! 
Anyway if you like a curry, this recipe is must!!!

  
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Click here to check out Cradle Rock xxx

Julie Lemmon's Indian 
Curry-in-a-Hurry recipe...

Preheat oven to 180 (350F)degrees while you are prepping the below.

1 kg of diced up oyster blade (flat iron) steak 
olive oil
2 onions
1 teaspoon of the all of the following:
Ground cumin
Ground ginger
Ground turmeric
Ground corrinder

1 tablespoon of the following:
Garam marsala
Crushed cardamom pods
Dry roasted fennel seeds and corrinder seeds (just dry roasted together in a
frypan)
Freshly minced garlic
Freshly grated ginger
Freshly grated turmeric

1/2 teaspoon of chilli powder
4 cups of beef stock
1 tin of chopped tomatoes or 2 cups of passata
2 crushed garlic cloves

2 cups of chopped coriander (cilantro) for the end



Curry Base
In a heavy duty pot, pour in 2 tablespoons of olive olive and when hot, fry off the beef until browned.
Then take out and add in onions. Fry until fragrant, then add in fresh spices (garlic, turmeric and ginger) then the ground and dry roasted spices. 
Add beef back in and mix together, then add in 2 cups of beef stock and tin of tomatoes and the remaining beef stock.

Take your preheated oven down to 150C and cook with lid on for 2 - 2/12 hours.
Biryani (Rice)
1 cup of rice to 2 cups of chicken stock.

Cook in microve with a cinnamon quill.
Add in 1 cup of currants, 1/2 cup of slivered almonds, and some dissolved saffron.

Place on plate with curry on top then yogurt, chopped fresh tomato, Spanish
onion and chopped coriander/cilantro.