Project Spice

• 500g Beef (Sliced)
• 400g Butternut Squash (Peeled and Cubed)
• 2 Tbsp Oil
• 1 Tbsp Soy Sauce
• 1 Tbsp Honey
• 2 Tsp Curry Powder
• 1 tsp Cumin Seeds
• 1 tsp Chlli Powder
• 3 Cardamom Pods
• 1 tsp Coriander Seeds
• 1 Onion, Sliced
• 3 Garlic cloves, Crushed
• 2″ Fresh Ginger, Peeled & Grated
• 1 Red Pepper, Deseeded and Sliced
• 1 Can of Coconut Milk
• 150ml Double Cream
• 1 Tbsp Chopped Fresh Coriander
• 1 Tsp Chopped Fresh Mint
• Fresh Coriander & Lemon Wedges to Garnish
• Fresh Green Chilli
• Garam Masala

Method:

• In a small bowl, mix together the soy sauce, honey and 1 tsp of the curry powder. Add the cubed Beef, cover and set aside to marinate for at least 2 hours, over night is best.
• In a Pan or Wok, heat the oil & add the Butternut Squash. Fry for 4-5 Mins
• In a Motar & Pestle, crush the Cumin & Coriander Seeds and add the Chilli Powder,Cardamoms & add this to the frying Butternut Squash.
• Add the Onion, Garlic, Ginger and Red Pepper and cook for a further 2-3 minutes.
• Then, add the Beef & any marinade. Cook for a further few mins until the beef is coloured.
• Now add Coconut Milk, bring to a boil a reduce by simmering until the sauce thickens & the Squash is cooked.
• Add the Cream, simmer again for a minute. Then add the Freshly Chopped Coriander & Mint.
• When Ready to serve sprinkle with Garam Masala & garnish with the fresh Coriander, Green Chillies & Lemon Wedges, serve with Rice or Naan bread.

Serves 4