Curry

Have made this with both chicken and beef.. err as separate dishes. :)
I really had no clue when I first made this curry, I still don't really now but hey it tastes great :) Make it as hot or mild as you like. It also helps to have the spices already measured out into a small dish, ready to go.

500g diced steak or chicken
diced brown onion
1 teaspoon mustard seeds
2 teaspoon cumin powder
2 teaspoon coriander (fresh or powder)
1 tablespoon chili powder
4-5 sliced fresh chili
3 tablespoon curry powder
1 teaspoon ginger (fresh or powder)
1 teaspoon ground cardamom
1 teaspoon tumeric
1 teaspoon garam marsala
1 teaspoon mustard powder
1 cinnamon quill

500ml low salt vegie stock
1 can diced tomato or 5-8 diced fresh tomato
other vegies if you wish - potato, sweet potato, pumpkin. I don't add these. :)

Heat a small amount of oil in a pot, add the mustard seeds. When they start to crackle, add the onion and stir until light golden. Add the spices and stir, then add the beef or chicken. Stir and pour in stock and tomatoes. Bring to the boil then reduce and pop in the cinnamon quill. Simmer on low for 2-3 hours, stirring occasionally or until the meat is very tender. :)
Serve with steamed basmati rice and na'an bread.