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143 London Road,

Knebworth, Hertfordshire, SG3 6EX

01438 812304

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 Approx. 2 1/2 hours

 serves 4


  • 450 g (1 lb) lean Scotch Beef braising steak, cut into 1.25 cm (1/2 “) cubes 
  • 15 ml (1 tbsp) oil 
  • 1 onion, peeled and chopped 
  • 1 clove garlic, crushed 
  • 45 ml (3 tbsp) medium curry paste 
  • 397 g (approx) can chopped tomatoes 
  • 150 ml (1/4 pt) stock 
  • Black pepper 
  • 1 large potato, peeled and cubed 
  • 2 carrots, peeled and sliced 
  • 175 g (6 oz) cauliflower, cut into florets 
  • 150 g (5 oz) basmati rice 
  • 2.5 ml (1/2 tsp) ground turmeric


Temperature: Gas mark 4, 180°C, 325°F

  1. In a large saucepan, heat oil. Add onions and garlic and cook until softened. Add the beef and cook until browned. Stir in curry paste, tomatoes, stock and seasoning. Cover and cook for 1 hour.
  2. Add vegetables, or until meat is tender. Cover and cook for a further 30 minutes.
  3. Meanwhile boil rice with turmeric and water, until cooked. Drain. Place half the rice in the bottom of an ovenproof casserole. Add most of the meat and vegetable curry. Place a layer of rice on top and pour over any remaining mixture.
  4. Cover with a tight fitting lid and cook for approx 40 minutes.

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