Beef & Butternut Squash Curry

Ingredients:500g Beef (Rump, Sirlion) Cubed
400g Butternut Squash or Pumpkin, 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:
1. 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.
2. In a Pan or Wok, heat the oil & add the Butternut Squash. Fry for 4-5 Mins
3. In a Motar & Pestle, crush the Cumin & Coriander Seeds and add the Chilli Powder,Cardamoms & add this to the frying Butternut Squash.
4. Add the Onion, Garlic, Ginger and Red Pepper and cook for a further 2-3 minutes.
5.Then, add the Beef & any marinade. Cook for a further few mins until the beef is coloured.
6. Now add Coconut Milk, bring to a boil a reduce by simmering until the sauce thickens & the Squash is cooked.
7. Add the Cream, simmer again for a minute. Then add the Freshly Chopped Coriander & Mint.
8. 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