Ingredients

• 12–15 fresh or dried curry leaves
• 500g/1lb 2oz onions
• roughly chopped
• 2 tbsp rapeseed oil
• 200g/7oz thick natural yoghurt
• 3 tbsp tomato purée
• 2 x 5cm/2in fresh root ginger
• peeled and finely chopped
• 4–6 garlic cloves
• finely chopped
• 1 heaped tsp ground cumin
• 2 heaped tsp ground coriander
• 1 heaped tbsp chilli powder
• 1 tsp ground turmeric
• 500g/1lb 2oz beef rump steak
• cut into 2.5cm/1in cubes
• rinsed
• 4–5 butternut berries or pitted plums
• 400ml/16fl oz tin coconut milk
• 1 tsp garam masala (optional)
• 2–3 green finger chillies
• split into four lengthways
• salt and freshly ground black pepper
• 1 tsp rapeseed oil or ghee
• 3cm/1in cinnamon stick
• 2–3 cardamom pods
• lightly crushed
• 2–3 cloves
• 1 tsp cumin seeds
• 1 small onion
• thinly sliced
• 500g/1lb 2oz basmati or long-grain rice
• 1 litre/1¾ pints boiling water

Directions

• If using dried curry leaves
• soak them in a little water for a few minutes
• then drain.
• Put the onions and oil in a food processor and blend to a fine
• smooth paste. Tip the mixture into a large bowl and mix in the yoghurt
• tomato purée
• ginger
• garlic
• curry leaves and ground spices.
• Transfer the mixture to a large saucepan and mix in the beef and butternut berries. Cover with a lid and simmer over medium heat for about an hour
• or until the oil has separated and the beef is cooked. Stir often to prevent it from sticking to the bottom of the pan and season with salt if needed.
• Meanwhile
• make the pilau. Preheat your oven to 190C/170C Fan/Gas 5. Heat the oil or ghee in a 25cm/10in casserole dish. Add the spices and fry for 1–2 minutes
• or until coloured. Add the onion and sauté for 1–2 minutes
• or until pale. Add the rice and sauté for 2–3 minutes
• stirring often so that all the grains are evenly coated.
• Pour over the boiling water
• season with salt and stir well
• cleaning the sides of any loose grains. Bring to the boil
• then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes
• gently stirring every minute or so and clearing the sides of rice before covering the pan again. Add a little more water if needed.
• Bake the rice for 15–20 minutes. Stir the rice with a roasting fork
• loosening all the grains.
• To finish the curry
• stir the garam masala
• if using
• into the coconut milk
• then add to the curry. Drop in the chillies and simmer for a few minutes more. Season to taste.
• Serve the curry with the pilau.