Beef Curry With Eggplant

• 3 tbsp ghee or vegetable oil
• 1 None large onion, peeled and finely chopped
• 4 cloves garlic, crushed
• 2 tbsp ground cumin
• 2 tbsp yellow mustard seeds
• 1 tbsp garam masala
• 1 tbsp ground turmeric
• 1 tsp chilli powder
• 8 None fresh curry leaves
• 2 1/4 lbs chuck steak, trimmed, diced
• 2 cups beef stock
• 2 None cinnamon sticks
• 3/4 lbs butternut squash, seeded, peeled, cubed
• 1 None small eggplant, cut into small cubes
• 1/2 cup half and half
• 1 tbsp cilantro leaves
• None None steamed basmati rice, to serve
• None None plain yogurt, to serve

1. Heat the ghee or oil in a large saucepan over a medium heat. Saute the onion and garlic for 4-5 mins, until the onion is soft. Add the ground spices and curry leaves and cook, stirring, for 1 min. Brown the meat in the pan, in 3 batches, for 4-5 mins each, stirring to coat in the spices. Return all the meat to the pan, add the stock and cinnamon sticks, then bring to a boil. Reduce the heat to low and simmer, covered, for 1 hour 15 mins. Remove the lid and cook for 10 more mins, until the meat is tender. Add the squash and the eggplant and cook, covered, for 10-15 mins, until the vegetables are just tender. Stir in the half and half, then sprinkle with the cilantro. Serve with steamed rice and yogurt.

ghee, onion, garlic, ground cumin, yellow mustard seeds, garam masala, ground turmeric, chilli powder, curry, chuck steak, beef stock, cinnamon sticks, butternut squash, eggplant, cilantro, basmati rice, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/23043 (may not work)