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
Julie Lemmon's Indian
Preheat oven to 180 (350F)degrees while you are prepping the below.
1 kg of diced up oyster blade (flat iron) steak
1 teaspoon of the all of the following:
1 tablespoon of the following:
Crushed cardamom pods
Dry roasted fennel seeds and corrinder seeds (just dry roasted together in a
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
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.
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.