Beef Biryani

Serves 4-6

450g (1lb) lean steak pieces
5ml (1 tsp) olive oil
2 onions, chopped
1 clove garlic, crushed
45ml (3 tbsp) curry paste
400g tin chopped tomatoes
150ml (1/4pt) stock
1 large potato, peeled & cubed
2 medium carrots peeled and sliced
175g (6oz) Cauliflower, cut into florets
150g (5oz) Wholegrain basmati rice
2.5ml (1/2 tsp) ground tumeric

In a large saucepan, heat the oil and then add the onions and garlic, cooking until softened.

Add the beef and cook until browned. Stir in the curry paste, tomatoes, stock and seasoning. Cover and cook for 1 hour.

Add vegetables and cover and cook for a further hour after which check if meat is tender enough - if not continue to cook for another 30 minutes, if the curry needs more sauce add a little more stock.

Meanwhile cook the rice with the tumeric, until tender and drain. Sprinkle rice onto curry and lightly stir through.