Beef Biryani (Serves 4 at 12 Propoints Per Serving)

1 tsp olive oil
2 onions, chopped
1 clove garlic, crushed
500g lean braising steak, cut into small cubes
3 tbsp curry paste
400g can chopped tomatoes
150ml beef stock
1 potato (200g), peeled and cubed
8 whole baby carrots or 2 medium sized carrots, peeled and sliced
175g cauliflower, cut into florets
150g basmati rice
1/2 tsp ground turmeric

1. In a large saucepan heat oil, add the onions and garlic and cook until softened.  Add the beef and cook until browned.  Stir in the curry paste, tomatoes and stock.  Transfer to a casserole dish.  Cover and cook in the oven at Gas Mark 3 / 170C / Fan Oven 150C for 1 hour.  Add vegetables, cover and cook for a further hour.  Continue to cook for a further 30 mins if the meat isn't tender enough.

2. Meanwhile cook the rice with the turmeric, until tender, drain.

3. Sprinkle rice onto curry and lightly stir through, then serve.