You’ll Need:

2 pounds steak, cut into cubes
1 pound dried macaroni
1 1/4 cups heavy cream
1/2 tsp garam masala
Salt
Fresh cilantro, to garnish
Pasta:
1/2 cup blanched almonds
6 garlic cloves
1-inch piece fresh ginger root, chopped
6 tbsp beef stock
1 tsp ground cardamom
4 cloves, crushed
1 tsp cinnamon
2 large onion, chopped
1 tsp cilantro seeds
2 tsp ground cuminseeds
Pinch of cayenne pepper
6 tbsp of sunflower oil

Directions : Grind the almonds finely using a pestle and mortar. Put the ground almonds and the rest of the korma paste ingredients into a food processor or blender and process well to make a very smooth paste.
Put the steak in a shallow dish and spoon over the korma paste, turning to coat the steak well. Marinate in the refrigerator for 6 hours.
Transfer the steak to a large saucepan and simmer gently adding a little beef stock if required for 35 minutes.
Bring a large saucepan of salted water to a boil, add the macaroni and cook for 10 minutes, until tender.
Drain the pasta and transfer to a deep casserole, add the steak, heavy cream and garam masala.
Bake in a preheated oven at 400 F for 30 minutes. Remove from the oven and allow to stand for 10 minutes.
Garnish with fresh cilantro and serve with bread