Mum’s Beef Curry

1 diced onion
2 garlic cloves, diced
2cm piece ginger, minced
pinch of chilli flakes

1kg diced beef

Spice Mixture I like cardamom, cloves and cinnamon. Either use ground spices or grind your own. Or use this combination. 1 cinnamon stick, 6 cloves, 3 Tb garam masala, 2 teaspoons ground coriander. It really is up to you. Most recipes use turmeric and cumin, but I don’t like them so I leave them out. I grind whole spices, but you can easily use pre ground ones.

(optional - 400g tin crushed tomatoes)
400ml can coconut milk
Juice half a lemon
Remaining spice mix

Accompaniments
Rice
Pappadums
Banana
Tomatoes
Cucumber
Apple
Yoghurt
Green coriander
Grated coconut
Chutney

1. Heat oven to 150C. Heat a large fry pan or saucepan which preferably can go in the oven over medium high heat. This uses only 1 pan for the whole recipe.
2. Dice and fry the onion in a little oil – plain or coconut. When it is brown add chilli, garlic and ginger. Heat for 1 minute, then remove from pan.
3. Turn heat to high, add a little more oil and add half of the beef to the pan. Leave without turning so it browns on one side. Stir and remove when it starts to get liquid in the bottom of the pan. Repeat with the remaining beef. This step is optional, but it gives the curry a deeper beefier flavour.
4. Add a little more oil to the pan and gently fry most of your spice mix. Reserve a teaspoon to add just before serving for a fresher spice flavour.
5. Add beef and onion mix to the pan with a little water (or crushed tomatoes) to come half way up the beef mixture. Bring back to the boil and place in the oven for 1-2 hours, depending on the cut of beef used. (It can also be kept on the top of the stove, but the heat is harsher and you will need to stir it to make sure it cooks evenly. Try to stop it from actually boiling, instead have a few little bubbles come up every few seconds.)
6. Add coconut cream and reheat. If it is too liquid, remove the meat and turn the heat high to evaporate the excess liquid.
7. Add lemon juice and remaining spice mix. Stir in well.
8. To serve I like to place the rice around the outside of the plate and place the meat and sauce in the middle. I surround the rice with the accompaniments. 

Oven Frittata

Oven baked frittata
2 potatoes
2 sweet potatoes or equivalent pumpkin
4 tablespoons olive oil
1 bunch chives
9 eggs
½ cup liquid – cream, milk or water
Salt and pepper to taste.
Preheat oven to 220.
Peel and dice potatoes and/or pumpkin into 1cm dice.
Toss in olive oil and salt.
Spread on baking paper on an oven tray.
Roast, turning occasionally, until brown, about 45 minutes.
Allow to cool a little and reduce oven heat to 160.
Beat eggs, liquid, salt and pepper together.
Add vegetables and chives and toss together well.
Heat another tablespoon of olive oil in a non stick oven proof fry pan.
Add egg mixture and allow to heat for 2-3 minutes.
Place in the oven. Cook until it is just wobbly in the centre – about 10 minutes. If it’s not cooked after 10, keep checking every few minutes. How long it takes depends on the temperature of the egg mixture when you put it into the oven, the actual temperature of the oven and the size of the fry pan. Not cooked enough and it will be liquidy, over cooked and it will be separated into egg and eggy water. It’s better to undercook it though because you can always put it back in the oven.
Remove and cool in the pan before turning out. It will continue to cook a little after you take it out of the oven. This is called ‘carry over cooking’.

Serve warm or chilled.