Curry can be made a day ahead; keep covered, in refrigerator or freeze for 2 months. This recipe is unsuitable to microwave.
1 ½ kg rump steak
¼ cup oil
3 medium onions, sliced
2 teaspoons gram masala
¼ teaspoon saffron powder
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon honey
½ small chicken stock cube, crumbled
2/3 cup water
2/3 cup cream
2 teaspoons packaged ground almonds
2 teaspoons packaged ground almonds
1: Cut steak into 1 ½ cm strips
2: Heat oil in large saucepan, add onions, stir over medium heat for about 3 minutes or until onions are soft. Stir in gram masala, saffron powder, turmeric, ginger and cilli powder, cook further minute.
3: Stir in steak, stir over high heat until steak is well browned all over. Stir in milk, honey and combined stock cube and water. Bring to boil, reduce heat, simmer, covered, for about 30 minutes or until steak is tender; stir occasionally during cooking. 
4: Stir in cream and almonds, stir over medium heat until mixture is heated through.
Servers 4.
