Fabulous Beef Curry A La Frostilicus

The "A La Frostilicus" part of this recipe comes in the marinating of the meat.

Ingredients:

500g Diced Beef
1 420g jar Sharwood's Spicy Tikka Masala (Medium Hot)
2 packs Tilda Plain Basmati Rice
1 large onion
Gourmet Garden Garlic Blend (or fresh garlic)
1 dessert spoon cornflour
Soy Sauce
Garlic Tabasco Sauce
Nando's Hot Peri Peri Sauce
Cumin Powder
White Pepper
Paprika
Mixed Herbs
Teriyaki Marinade
Golden Circle Pineapple Juice
Olive Oil
Milk

For The Marinade:

Put about 2 tablespoons of Gourmet Garlic Blend into a small bowl. (Equivalent of about 4 chopped garlic cloves) Add some Soy Sauce but do not stir in yet. Add some Garlic Tabasco and Peri Peri sauce to taste. I don't really use measurements that much when I'm cooking, so it's mostly up to how you like your food to taste. If you like more spiciness, then by all means, whack in as much Tabasco/Peri Peri as u like. Add Cumin Powder, White pepper, Paprika and Mixed Herbs (again, all to taste) and then pour in a good amount of Teriyaki Marinade. Stir it all together until it's in a saucy mixture. Put the diced beef into a container big enough, and pour the marinade over the beef. Mix through, and then splash over some pineapple juice. I used the normal unsweetened one, and I probably used about 5 table spoons of it. Stir through, cover, and refigerate for a few hours, shaking every now and again to agitate the mixture.

When it comes time to cook:

Cut the onion in half, then with each half, cut in half and then slice to a rough thickness. Not overly thin, but not overly thick either. Then roughly dice the sliced onions.

In a large saucepan, heat some olive oil, a small amount of butter, and a teaspoon of Garlic Blend. Add the onions and allow to cook for approximately 5 minutes. (Funnily enough, I don't really measure times as well when I cook) Then add the marinated beef and allow the beef to brown for about 10 minutes. By this time there should be quite a bit of liquid in the sauce pan. Take 1 dessert spoon of cornflour, and dissolve in 4 dessert spoons of cold water. Add slowly to the meat, making sure you stir it through, or else it will go gluggy and horrible.

Let the sauce thicken, and then add in the jar of Sharwood's Sauce. (Contrary to the label, I would call it "Medium" rather than "Medium Hot", but anyway...) Stir through, and then add a small amount of milk to the jar, put the lid back on the jar, shake and then pour the milk/sauce mixture over the beef. This is purely to get any remaining sauce in the jar and add a little bit more liquid to the saucepan...not that it was really needed, but oh well. Leave to simmer for about 10 minutes.

Open the rice packets and add directly into the pan. Mix through thoroughly. This will not only cook the rice, but flavour it as well. (And, not to mention, that it allows you to cook everything in the one pan, making for easier clean-up!) Turn the heat down to low and allow to warm for about 5 minutes or so.

Serve with garlic and coriander Naan bread.

Enjoy!