500g Aberdeen Angus Scotch Rump Steak
200ml Natural Yogurt
1 large Onion
2 Cloves Garlic
100g Scottish Butter
1 heaped tsp Ginger
1 heaped tsp Chilli powder
1 heaped tsp Turmeric
1 level tsp Cumin
2 level tsp Curry powder
2 Little Gem Lettuce
1 Red Pepper
1 Yellow Pepper
4 Celery Sticks
½ Cucumber
Sea Salt and Black Pepper
Cut the steak into strips, discarding any fat.
Put the strips into a bowl and cover with the yogurt, season with a little salt and black pepper and mix well.
Allow to marinate for 2 hours.
Peel the onion and garlic and slice them thinly.
Heat the butter in a heavy-based frying pan until melted, then gently fry the onions and garlic until soft but not brown.
Add the spices and cook for a few minutes longer.
Add the beef and yogurt mix, turn up the heat and stir until bubbling.
Turn down the heat, cover with a lid and simmer for 20 minutes.
Meanwhile, make the salad with the lettuce, peppers, celery and cucumber.
Divide between 4 plates and spoon over the hot beef and serve.