Ingredients

Ingredients For the kebabs

• 1kg/2lb 3oz rump steak, chopped into 2cm/1in pieces

• 570ml/1 pint Greek-style yoghurt

• 5cm/2in piece fresh root ginger, peeled and finely grated

• 6 cloves garlic, peeled and crushed to a paste

• 1 lemon, juice only

• 2 tbsp sweet paprika

• 2 green peppers, seeds removed, chopped into 3cm/1½in pieces

• 2 red peppers, seeds removed, chopped into 3cm/1½in pieces

For the coconut jus

• 4 tbsp vegetable oil

• 1 tsp green cardamom pods, lightly crushed

• 1 tsp whole cloves

• 6 ripe tomatoes, chopped

• 1 x 227g/8oz tin chopped tomatoes

• 300ml/10½fl oz water

• 1 onion, peeled and finely chopped

• 10 curry leaves (available from some supermarkets and Asian grocers)

• 1 tbsp garam masala

• 1kg/2lb 3oz beef bones

• 200ml/7fl oz coconut milk

• 50g/2oz butter, cubed

For the pilau rice

• 3 tbsp vegetable oil

• 1 small onion, peeled, finely chopped

• 1 tbsp green cardamom pods, lightly crushed

• 1 tbsp cumin seeds

• 2 bay leaves

• 400g/14oz basmati rice, washed and soaked for at least 30 minutes in cold water

• 600ml/1 pint 1½fl oz water

• 1 bunch fresh coriander, roughly chopped

• 10 seedless green grapes, halved

• 10 seedless red grapes, halved

For the spinach

• 2 tbsp vegetable oil

• 2 cloves garlic, peeled and crushed to a paste

• 400g/14oz baby leaf spinach, blanched and refreshed in cold water

Description

Recipe Uses 1kg/2lb 3oz Rump Steak, Chopped Into 2cm/1in Pieces, 570ml/1 Pint Greek-style Yoghurt, 5cm/2in Piece Fresh Root Ginger, Peeled And Finely...

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