- Preheat the oven to 180°C (350°F), Gas mark 4. Heat a large frying pan. Toss the beef in the curry powder.
- Add half of the oil to the heated frying pan and fry the beef, in batches, for 5 minutes until well sealed and lightly golden, tossing the pan occasionally to ensure even cooking. Tip on to a plate and set aside.
- Add the remaining oil to the pan with the onion, then cook for 5 minutes until softened and just beginning to colour around the edges, stirring occasionally. Transfer to a 2.75 litre (5 pint) ovenproof dish with the beef and any juices.
- Stir in the stock, tomatoes, cinnamon, cardamom pods, garlic, curry or bay leaves and season to taste. Cover tightly with foil and bake for 25 minutes.
- Remove the foil from the dish and stir in the pasta and butternut squash. Bake for another 10 minutes, then stir in the peas and cook for a final 10 minutes until most of the liquid has been absorbed and the butternut squash is tender.
- Give it a good stir and season to taste, then divide among warmed plates and add a dollop of Greek yoghurt to each one. Serve immediatlely.
Recipe from Bord Bia- the Irish Food Board.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This mild curry is an excellent dish to serve to the whole family. As everything is cooked together there's the added bonus of very little washing-up
550g (1 1/4lb) rib of beef, well trimmed and cut into bite-sized pieces 4 tsp medium curry powder 2 tbsp olive oil 1 large onion, thinly sliced 600ml (1 pint) vegetable stock 400g can chopped tomatoes 1 cinnamon stick 6 cardamom pods, lightly crushed 4 garlic cloves, crushed 4 dried curry leaves or 2 bay leaves 300g (11oz) orzo or risoni pasta 1 small butternut squash, peeled, seeded and cut into cubes (about 350g (12oz)) 200g (7oz) frozen green peas Sea salt and freshly ground black pepper Strained Greek yoghurt, to garnish Warm naan bread, to serve
Time: 15 minutes Serves: 4-6 Nutrition: n/a