Can I use rump steak in an indian curry and much appreciated if anyone has any recipes,needs
to be mild ones without the chillies.I have made a batch of the base curry and want to know what
spices I can add for the beef curry.thanks

2 1/2 lbs onion finely chopped,
6 large or 12 medium cloves garlic crushed and chopped
1 1/2 tsp turmeric
oil-approx.6 fl.ozs

put chopped onions and garlic in large pot.cover with water and add turmeric and oil stirring well.
bring to the  boil and simmer briskly.this should take 1 1/2 - 2 hrs.
stir now and again.when onions start to stick it is cooked.
blend to smooth paste.

i am in the middle of making this just now,looks more like chinese curry sauce rather than indian sauce.any tips greatly appreciated.

i made a chicken bhuna last week and it isnt very tasty.cant seem to get it right the flavour,i have tried with and without the chilli,any help would be appreciated.i am making one for tonights dinner.the recipe i have is the one that bruce edwards has.for bhoona/rogan josh

please can anyone help me here,i have made a batch of curry base,also made the spice mix and also the ingredients that make up the curry powder.how much do you put in when i am going to make my first home-made indian curry,my mouth is watering here thinking about it,mmmm,yummy.

i know you add the spice mix but how much do u add,is it a little  or is it the lot of it.whats in the spice mix is also in the curry powder mix.this is where it is confusing me.for instance the bhuna recipe is 1 heaped tsp mild mixture.so what i am trying to say is,do you put the mild mixture in along with the spice mix.