This will satisfy even the most demanding curry addict. Tender sirloin steak is quickly cooked with lots of spices, tomatoes, mushrooms, and spinach, with yogurt added to give a luxurious taste. Served with cardamom-spiced rice, it makes a healthy and nutritious meal.

Ingredients:

1 tablespoon sunflower oil
1 large onion, thinly sliced
2 cups sliced white mushrooms
14 ounces sirloin steak, trimmed of fat and cut into thin strips
1 1/2 teaspoons bottled chopped ginger in oil
2 garlic cloves, crushed
1/2 teaspoon crushed dried red chiles
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon turmeric
1/4 teaspoon grated nutmeg
1 (14.5 ounce) can crushed tomatoes
1 teaspoon cornstarch mixed with
1 tablespoon water
1 1/4 cups plain whole milk yogurt
1 tablespoon honey
4 ounces young spinach leaves
Fresh juice of 1/2 lime
2 tablespoons chopped fresh cilantro (coriander), plus extra leaves to garnish
1 1/2 cups basmati rice, well rinsed
1 cinnamon stick
8 pods green cardamom, cracked
1/2 lemon, juiced
Salt

Method:

Heat the oil in a large saucepan over a high heat. Add the onion and mushrooms and saute until the onion slices begin to color, about 2 minutes.

2. Add the beef together with the ginger, garlic, chiles, ground coriander, cardamom, turmeric and nutmeg. Stir-fry 2 minutes, then add the tomatoes with their juice and the cornstarch mixture. Bring to a boil, stirring. Stir in the yogurt and honey. Bring back to a boil, then reduce the heat, cover and simmer 20 minutes.

3. Meanwhile, prepare the cardamom rice. Put 2 cups cold water in a saucepan over high heat and bring to a boil. Add the rice, cinnamon stick and cardamom pods. Bring back to a boil then cover tightly and simmer until the rice is tender, 10 minutes. Drain off any excess water and return the rice to the saucepan. Stir in the lemon juice and keep covered until the curry is ready to serve.

4. Stir the spinach, lime juice and chopped cilantro into the curry and let the leaves wilt down into the sauce. To serve, spoon the curry over the rice and garnish with fresh cilantro leaves.

Serves 4

If you like a hotter curry, add 1/2 fresh red chili to the sauce toward the end of the cooking time. The chili can be left in the sauce or taken out before serving.