• 700g Lean Beef
• 2tbsp Keens Curry Powder
• 1tbsp Mild Curry Powder
• 1tbsp Dijon Mustard
• 1tbsp Ginger + Garlic Paste
• 2tbsp Tomato + Garlic Paste
• 1tsp Tumeric
• 1tsp Cumin
• 1tsp Coriander
• 300ml Beef Stock
• 500g Diced Tomatoes
• 1/2 cup Brown Sugar
• 1 Large Potato
• 1 Medium Onion
• 2 Small Carrots
• Dash of Olive Oil
• Dash of Soy Sauce
• Covering of Pepper

Start by dicing 700g of Lean Beef into large pieces. Toss the pieces into a medium Casserole Dish, and cover in the Curry Powders, Tumeric, Cumin, and Coriander, mixing until all pieces are covered well. Drizzle with Olive Oil until all pieces have a light covering and stand.

Peel the Carrots, then finely dice the Carrot and the Onion. Cut the potato into chunks roughly the same size as the Beef.

Place a tablespoon of Mustard, Ginger+Garlic Paste, and two tablespoons of Tomato+Garlic Paste in with your Beef. Add the Diced Tomatoes, and then use the Beef stock to clean out the last remnants of the tomatoes into your pot. Cover with a good amount of Black Pepper, add a small dash of Soy Sauce, Half a cup of Brown Sugar, and then throw in the vegatables and stir through. Top up with water if necessary (mixture should be slightly watery at this stage — enough that you can boil off the water to leave a thick sauce)

Place in the oven at 180°C for 2 hours, or until the sauce thickens; stirring occasionally.

Serve with Boiled Rice. Serves 2–4