Step 1

In a large saucepan, heat oil over medium heat and cook the beef until browned. Transfer to a plate and set aside.

Step 2

In the same saucepan, cook onion, carrots, garlic, and ginger over medium heat for 5 minutes.

Step 3

Stir in tomato puree and beef broth. Add cooked beef, Worcestershire sauce, soy sauce, bay leaves, honey, salt, pepper and bring to a boil, skimming off any scum that rises to the surface. Cover with lid and simmer for 15 minutes.

Step 4

Add potatoes to the saucepan, cover with lid and cook for an additional 30 minutes.

Step 5

In a frying pan, add butter, flour and stir continually over medium low heat for 2 minutes. Add curry powder and cook for 1 minute.

Step 6

Stir in butter, flour and curry power mixture from the previous step to the beef broth mixture and cook for another 10 minutes. Stir sporadically.

Step 7

Add garam masala to the saucepan, adjust with salt and pepper if needed and remove from heat. Carefully remove and discard bay leaves from the sauce.

Step 8

Serve over white rice from your Yum Asia rice cooker and enjoy!Top tip – serve with some nice pickled ginger.