Method:

• Heat a drizzle of olive oil in a large Dutch oven. 
• Heat a drizzle of olive oil in a large Dutch oven. 
• Season the beef pieces with salt and pepper. 
• Brown the pieces of beef in batches. 
• Remove and set aside. 
• Add the onions to the pot and cook until soft. 
• Add the ginger, garlic and all of the spices. 
• Cook for a minute or two until very fragrant.
• Add the tomatoes. 
• Cook for a minute until the tomatoes begin to break down.
• Add the beef to the pan along with 1 cup of water.
• Stir to mix everything together. 
• Cover with a tight lid and simmer over low heat for 1-2 hours, depending on the cut of beef, until tender. 
• If the curry begins to look a little dry while cooking, top up with water.

  This type of curry is meant to have a very thick, well-reduced sauce. 
• While the curry is cooking, add the rice to a medium-sized pot.
• Pour in the water and salt.
• Bring to a boil. 
• Cover with a lid and turn the heat down to a low simmer.
• Cook for 13 minutes, until all of the water is absorbed and the rice is tender.
• Remove from the heat and leave for another 5 minutes.
• Fluff the rice with a fork and keep warm until serving. 
• When the beef has about 30 minutes to go add the chunky portobello mushrooms and mix. 
• Finish the cook until the beef is tender and the portabellos are cooked through and have absorbed the curry flavour. 
• Taste to adjust seasoning. 
• Serve the curry on the fluffy basmati rice with fresh coriander and some warm roti on the side.