Beef, pumpkin and eggplant curry | Women's Weekly Food

Ingredients

• Raita
• 2/3 cup greek-style yoghurt
• 1 finely chopped lebanese cucumber
• 1 tablespoon chopped coriander leaves
• 1 teaspoon lemon juice
• 13 pappadums (optional)
• 40 grams ghee
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 2 tablespoons yellow mustard seeds
• 2 tablespoons ground cumin
• 1 tablespoon garam masala
• 1 tablespoon ground turmeric
• 1 teaspoon ground chilli
• 8 fresh curry leaves
• 1 kilogram beef chuck steak, trimmed, diced
• 2 cups (500m) salt-reduced beef stock
• 2 cinnamon quills
• 300 grams butternut pumpkin, peeled, seeded, cubed
• 1 small eggplant, cut into small cubes
• 1/2 cup (125ml) thickened cream
• 1/3 cup coriander leaves
• 5 cups steamed basmati rice, to serve