Ingredients

For the Curry
- 700 g Beefmaster beef strips
- 2 tbsp olive oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or ginger paste, or 1⁄2 tsp ground ginger)
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp turmeric
- 1 tbsp tomato paste
- 1 x 400 g tin chopped tomatoes
- 400 ml coconut milk, regular cream or full fat Greek yoghurt
- 250 ml beef stock
- 1 tbsp chutney or tomato jam
- Salt and black pepper, to taste
- Fresh coriander, for serving

For the Rice
- 2 cups jasmine or basmati rice
- 4 cups water
- Pinch of salt

Easy Flatbreads
- 2 cups self-raising flour
- 1 cup plain yoghurt (or unsweetened dairy-free yoghurt)
- 1⁄2 tsp salt

Method

Curry
1. Heat the oil in a large pot or casserole dish.

2. Brown the Beefmaster beef strips in batches and set aside.

3. In the same pot, sauté the onion until soft and golden.

4. Add the garlic, ginger, curry powder, cumin, coriander and turmeric. Cook for 1 minute until fragrant.

5. Stir in the tomato paste and chopped tomatoes.

6. Return the beef to the pot and add the coconut milk, stock and chutney.

7. Bring to a gentle simmer, cover and cook for 35–45 minutes until the beef is tender and the sauce has thickened.

8. Season to taste.

Rice
1. Rinse the rice until the water runs clear.

2. Add rice, water and salt to a saucepan.

3. Bring to a boil, reduce heat, cover and cook for 12–15 minutes.

4. Rest for 5 minutes before fluffing with a fork.

Flatbreads
1. Mix the flour, yoghurt and salt into a soft dough.

2. Divide into 6–8 portions and roll out.

3. Cook in a hot dry pan for 2–3 minutes per side until golden and puffed.

To Serve
Spoon the curry over fluffy rice and serve with warm flatbreads for scooping up every bit of the rich sauce.