This is one of the first recipes I ever tried and initially used Quorn peppered steaks with cumin scented potatoes added to the curry during cooking. I have adapted the recipe to include the more refined cumin scented fondant potatoes which adds a touch of luxury. I have also used Vivera Veggie Steaks in this recipe which are quite frankly awesome. To make this recipe vegan just substitute the butter for vegan spread.

For the Fondant Potatoes
1. Preheat the oven to 160 C or gas mark 3
2. Cut the potatoes in to the classic fondant shape. Remember to save the peel and shavings and roast them with spices to make a delicious snack.
3. Melt the butter or vegan spread in a pan then add the potatoes and cumin seeds.
4. Add 100ml of stock and bring to the boil.
5. Lower the heat and add the lid to the pan. Cook for a further 10 minutes
6. Transfer to an oven proof dish and cook in the oven for a furth 50-60 minutes

For the curry
1. Heat the oil in a pan then add the onion and fry for 15 minutes until medium brown
2. Add the bay leaf, black cardamom, green cardamom and the mace then cook for a further 5 minutes until the onions are well browned.
3. Make a paste from the powdered spices with a little water and add to the pan. Cook for a minute or two then add the ginger and garlic, cooking for another minute.
4. Add the steaks and fry for a few minutes on each side.
5. Add the cinnamon and cloves then cook for another few minutes.
6. Add the tomatoes and cook until most of the juice has evaporated.
7. Add the remaining stock and simmer until the sauce is fairly thick.
8. Remove the whole spices then serve with the fondant potatoes.