1 lb grass fed beef cubed
3 cloves garlic
1/2 small butternut squash
4-8 TBSP Fat of your choice, 1 cup stock, 6 TBSP fresh cilantro
4 TBSP turmeric, 1 TBSP chili flakes, 1 TBSP sage, 1 TBSP paprika
salt and pepper to taste
Dice your beef, squash and half your onion and melt 3 TBSP of the fat you’re using into a large sauce pan. Add the onion and squash together to begin softening. Once the onions start to go translucent, add the beef and toss to coat. Add your garlic and spices (sage, paprika, turmeric, chili etc). Turn the pan down to med-low and cover to cook for about 8 minutes. Remove the cover, turn up the heat a bit and add the last of your fat and the cilantro. When the fat melts, pour in your stock and leave it uncovered to reduce a bit. After about 4-5 minutes it should be done.
I’ve posted this recipe before but here it is again just for fun. Before you start cutting up the ingredients for the curry, cut the florets off your cauliflower and steam them for about 15 minutes. Finely dice the other half of your onion and mince your garlic while it steams and add to a bowl. When the cauliflower is soft (but not mushy, we want to retain some form here people), remove it from steam and add to the bowl, cracking an egg on top.
You can use a food processor to chop it to bits with the other ingredients, which is nice and fast, but if you’re not careful it ends up being cauliflower gruel. I chose to use my spatula and bash it out manually. I got larger chunks of cauliflower this way, but that’s okay with me. Get your butter, or other fat hot in a large pan and throw the lot in to fry for 10-15 minutes. I like it when I get brown bits.
When everything is done, throw the curry on top of the rice and clean your plate!