Beef Curry With Eggplant

• 3 tablespoons ghee or vegetable oil
• 1 onion large, peeled and finely chopped
• 4 cloves garlic crushed
• 2 tablespoons ground cumin
• 2 tablespoons yellow mustard seeds
• 1 tablespoon Garam Masala
• 1 tablespoon ground turmeric
• 1 teaspoon chilli powder
• 8 fresh curry leaves
• 2 1/4 pounds chuck steak trimmed, diced
• 2 cups beef stock
• 2 cinnamon sticks
• 3/4 pound butternut squash seeded, peeled, cubed
• 1 eggplant small, cut into small cubes
• 1/2 cup half and half
• 1 tablespoon cilantro leaves
• basmati rice steamed, to serve
• 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, beef stock, cinnamon sticks, eggplant small, cilantro, basmati rice, serve

Taken from www.yummly.com/recipe/Beef-Curry-with-Eggplant-1406779 (may not work)