Ingredients

• 1kg/2lb 3oz rump steak
• chopped into 2cm/1in pieces
• 570ml/1 pint Greek-style yoghurt
• 5cm/2in piece fresh root ginger
• peeled and finely grated
• 6 cloves garlic
• peeled and crushed to a paste
• 1 lemon
• juice only
• 2 tbsp sweet paprika
• 2 green peppers
• seeds removed
• chopped into 3cm/1½in pieces
• 2 red peppers
• seeds removed
• chopped into 3cm/1½in pieces
• 4 tbsp vegetable oil
• 1 tsp green cardamom pods
• lightly crushed
• 1 tsp whole cloves
• 6 ripe tomatoes
• chopped
• 1 x 227g/8oz tin chopped tomatoes
• 300ml/10½fl oz water
• 1 onion
• peeled and finely chopped
• 10 curry leaves (available from some supermarkets and Asian grocers)
• 1 tbsp garam masala
• 1kg/2lb 3oz beef bones
• 200ml/7fl oz coconut milk
• 50g/2oz butter
• cubed
• 3 tbsp vegetable oil
• 1 small onion
• peeled
• finely chopped
• 1 tbsp green cardamom pods
• lightly crushed
• 1 tbsp cumin seeds
• 2 bay leaves
• 400g/14oz basmati rice
• washed and soaked for at least 30 minutes in cold water
• 600ml/1 pint 1½fl oz water
• 1 bunch fresh coriander
• roughly chopped
• 10 seedless green grapes
• halved
• 10 seedless red grapes
• halved
• 2 tbsp vegetable oil
• 2 cloves garlic
• peeled and crushed to a paste
• 400g/14oz baby leaf spinach
• blanched and refreshed in cold water

Directions

• For the kebabs
• combine the rump steak
• yoghurt
• ginger
• garlic
• lemon juice and paprika in a large bowl. Cover and marinate for at least one hour in the fridge. Soak eight wooden skewers in cold water for at least ten minutes.
• Thread the meat and peppers alternately on the wooden skewers until all of the meat and peppers are used up. Set aside.
• For the coconut jus
• heat half of the vegetable oil in a pan. Add the cardamom pods and the cloves and fry for 2-3 minutes. Add the chopped fresh tomatoes and the tinned tomatoes. Add the water
• bring to the boil and simmer for about 40 minutes
• or until the sauce has slightly thickened and the tomatoes have completely broken down.
• In a separate pan
• heat the remaining oil and add the onions and the curry leaves. Cook for 4-5 minutes
• or until the onions are softened and the curry leaves are aromatic. Turn up the heat
• then add the beef bones and stir in the garam masala and cook for 5-6 minutes
• stirring continually
• or until the bones start to colour.
• Add the tomato mixture to the pan with the bones and mix well. Add enough water to just cover the top of the bones
• then simmer for one hour
• or until the mixture is thickened and aromatic. Pass the mixture through a fine sieve into a clean pan and discard the solids.
• Add the coconut milk to the pan and bring to the boil
• cooking for 10-15 minutes
• or until the liquid has reduced by half. Keep warm.
• For the rice
• heat the oil in a pan over a medium heat. Add the onions
• cardamom pods
• cumin and bay leaves and fry for 5-6 minutes
• or until the onion is softened and the spices are aromatic.
• Drain the basmati rice and add to the pan. Stir until all the rice is coated and the spices are evenly distributed. Fry for 2-3 more minutes
• then add the water and bring to the boil. Cover with a lid and cook for 10-12 minutes
• or until the rice is tender and all of the water has been absorbed. Remove from the heat and set aside.
• For the spinach
• heat the oil in a pan until smoking. Add the garlic and fry for 2-3 minutes
• or until softened. Squeeze out any excess moisture from the spinach
• then add to the pan and stir until the spinach has wilted.
• For the kebabs
• heat a griddle pan until smoking. Place the kebabs onto the griddle and cook for about 2-3 minutes on each side
• or until cooked through and golden-brown all over.
• To serve
• stir the grapes and chopped coriander into the cooked rice. Spoon onto serving plates and lay the kebabs alongside. Whisk the butter into the coconut jus
• then drizzle around the plate.