Prepare the aromatics

• Dice the onion into small pieces and set aside.
• Cut the potatoes into chunks.
• Blend the ginger, garlic and fresh turmeric into a paste.

Toast the whole spices

• Heat the oil and ghee in a pan.
• Add the bay leaves and cumin seeds, then stir in the onion.
• Cook until the onion softens and colours.

Brown the beef with the spice paste

• Add the ginger, garlic and turmeric paste and cook until browned.
• Add the diced beef.
• Stir in the ground coriander, ground cumin, chili powder, garam masala, black pepper and asafoetida.

Simmer the curry

• Add the potatoes, crushed tomatoes and water until the curry is just covered.
• Season with salt and simmer until the beef and potatoes are tender.

Bake the rice

• Put the rice in an oven-safe pot with bay leaves, cumin seeds, curry leaves, salt and water.
• Bake at 200 °C until the rice is fluffy and the liquid absorbed.

Finish and serve

• Scatter coriander leaves over the curry (or parsley if preferred).
• Serve the curry with the fluffy rice.