Double Beef Madras-Style Curry

• Meanwhile, peel, then cut red onion into 1/4-inch pieces.
• Thinly slice green onions.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** 
• Carefully drain and discard all but 1 tbsp of fat.
• Season beef with salt and pepper.

• Reduce heat to medium. Add red onions to pan with beef. Cook, stirring often, until onions soften, 3-4 min. 
• Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
• Add tomato sauce base, tikka sauce, curry paste, cream and 3/4 (1 1/2 ) cups water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)

• Meanwhile, arrange flatbreads on an unlined baking sheet.
• Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
• Spread garlic oil over flatbreads, then season with salt. 
• Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on flatbreads so they don't burn!)

• Fluff rice with a fork, then stir in half the green onions. 
• Divide rice and curry between plates. Sprinkle remaining green onions over top.
• Serve garlic flatbreads on the side.

If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.