Lasan Masala Beef With Curried Pumpkin

• For the Masala beef:
• 900g fillet of beef
• For the marinade:
• 1 tbsp garlic and ginger paste
• 2 tbsp papaya paste
• 2 tbsp mustard oil
• 1 tsp tandoori masala
• 1/2 tsp Kashmiri chilli powder
• 1/2 tsp roasted ground cumin
• 1/2 tsp turmeric
• Pinch of salt
• For the sauce:
• 75ml mustard oil
• 4 green cardamom pods
• 3" cassia bark
• 3 bay leaves
• 2 large onions, sliced
• 1/2 tbsp garlic and ginger paste
• 1/2 tbsp ground coriander
• 1/2 tbsp ground cumin
• 1/2 tbsp Kashmiri chilli powder
• 1 tsp salt
• 500g veal bones
• 3 tbsp tomato pulp
• 1 litre water
• 5 tbsp smooth cashew nut paste (toasted cashews blitzed with a little water)
• Good pinch of ground cardamom
• For the curried pumpkin:
• 500g pumpkin, peeled and diced (approx 2cm squares)
• 2 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1 tsp coriander seeds, cracked
• 2 garlic cloves finely chopped
• 1 onion finely chopped
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/2 tsp ground chilli powder
• 1 tomato finely chopped
• 100ml water
• Handful fresh coriander chopped

1. 1. Pre-heat oven to 200u0b0C.
2. For the beef
3. 2. Sprinkle the beef with cracked pepper and roll very tightly in several layers of cling film to create an even sausage shape. Leave overnight in the fridge to set.
4. 3. Remove the cling film and cut the meat into medallions (approx. 1" thick). Mix all the ingredients for the marinade together, coat the beef evenly and leave to marinate for up to 6 hours in order for the spices to effectively penetrate the meat.
5. For the sauce
6. 4. Heat the mustard oil in a large pot. Add the green cardamom, cassia bark and bay leaves and saute for a minute. Add the onion and brown slightly then follow with the garlic and ginger paste, ground ginger, coriander, cumin and chilli powder. Cook out on a low heat for 4-5 minutes then season with the salt and add the veal bones, mix well. Add the tomato pulp and water and leave to simmer for 11/2 hours.
7. 5. To finish the sauce add the cashew nut paste and ground cardamom just before serving. Adjust seasoning if needed.
8. For the curried pumpkin
9. 6. Heat the oil in a sauce pan and add cumin and cracked coriander seeds. Add the garlic and brown lightly followed by the onion, cook slowly until onions have softened then add salt. Add the turmeric and ground chilli with the tomato and cook until soft. Place the diced pumpkin into the reduced mixture and coat with the masala. Add the water, cover and simmer on a low heat to keep the pumpkin moist. Cook until the pumpkin has softened (must break under fork with light pressure). Add the fresh coriander and stir through and adjust the seasoning.
10. 7. To cook the beef heat a saute pan and fry the beef for 1 minute on either side then finish in a hot oven for 2 minutes. Allow resting time of 2-3 minutes before plating.
11. 8. To serve, pour the sauce into a dipped plate or wide bowl, spoon the pumpkin into the centre. Slice the rump medallions into 2 or 3 thick slices and place on top of the pumpkin. Serve immediately.

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Taken from www.epicurious.com/recipes/member/views/lasan-masala-beef-with-curried-pumpkin-50068154 (may not work)