Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds
• 2 cardamom pods
• lightly crushed
• 1 tbsp vegetable oil
• 500g/1lb 2oz cubed fillet steak
• 2 onions
• sliced
• 2 garlic cloves
• finely chopped
• 2 small red bird's-eye chillies
• finely chopped
• 1 x 400g/14oz can chopped tomatoes
• 1 tbsp grated fresh ginger
• 1 tbsp turmeric
• 250ml/10½fl oz beef stock
• 1 x pack thick rice noodles
• broken into 7cm/3in pieces
• basmati rice
• cooked according to packet instructions
• lime wedges

Directions

• Gently dry-fry the spices in a large frying pan over a medium heat for 2-3 minutes
• until fragrant and toasted. Transfer to a pestle and mortar and grind together.
• In same pan
• heat the oil and add the steak pieces. Fry for 2-3 minutes
• stirring occasionally
• until golden-brown all over
• then remove from the pan.
• Add the onion to the pan. Reduce the heat and gently fry for 10-12 minutes
• until soft and golden-brown.
• Add the garlic and chillies and fry for two minutes.
• Add the ground spice mixture
• tomatoes
• ginger and turmeric and bring to the boil.
• Add the stock and bring back to the boil. Reduce the heat and simmer for 25 minutes
• until thickened.
• Return the meat to the sauce and allow to warm through.
• Meanwhile
• for the noodles
• heat the oil in a deep
• heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Add the noodles to the oil in small batches and fry for 1-2 minutes
• or until they puff up and become crisp.
• Carefully remove the cooked noodles from the oil with a slotted spoon and drain on kitchen paper.
• To serve
• place a large spoonful of basmati rice onto each plate and spoon the curry over or alongside.
• Place a small handful of the crispy noodles onto the curry and serve with lime wedges on the side.