Ingredients
1 tbsp vegetable oil
1 garlic clove, finely sliced
1 leek, white part only, finely chopped
1 tsp cumin powder
1 tsp paprika
1 tsp turmeric powder
1 tsp dried chilli flakes
200g/7oz rump steak, cut into cubes
1 tsbp tomato purée
½ carrot, cut into batons
½ banana, finely chopped
200ml/7fl oz hot chicken stock
50ml/2fl oz double cream
salt and freshly ground black pepper
Method
1. Heat the oil in a frying pan over a medium heat. Add the garlic and leeks and fry for 2-3 minutes, until softened.
2. Add the spices and chilli flakes and fry for one minute to release the flavours.
3. Add the beef and fry for 3-5 minutes, or until completely cooked through.
4. Add the tomato purée, carrot and banana and stir together well.
5. Add the chicken stock and simmer for 5-6 minutes.
6. Add the double cream and season, to taste, with salt and freshly ground black pepper.
7. Serve in a warm bowl.
