Ingredients

• 1 lemon, rind finely grated
• 800g beef rump steak, trimmed, cut into 3cm pieces
• 3 garlic cloves, crushed
• 3 teaspoons garam masala
• 1 1/2 tablespoons ghee
• 2 teaspoons mustard seeds
• 1 1/2 teaspoons cumin seeds
• 2 fresh curry leaf sprigs, leaves picked (about 25 leaves)
• 1 long fresh red chilli, thinly sliced
• 120g (3/4 cup) mixed nuts, coarsely chopped
• 45g (1/4 cup) dried currants
• 1 small brown onion, finely chopped
• 1 teaspoon ground turmeric
• 255g (1 1/4 cups) white quinoa
• 375ml (1 1/2 cups) water
• 150g baby spinach leaves

Method

• Step 1 Juice half the lemon. Combine steak, lemon rind, juice, 2 garlic cloves and 2 tsp garam masala in a bowl. Season. Thread onto 8 metal skewers. Set aside to marinate.
• Step 2 Meanwhile, heat 2 tsp ghee in a saucepan over medium-low heat. Add mustard and 1 tsp cumin. Cook, stirring, for 1 minute. Stir in curry leaves for 30 seconds. Stir in chilli for 1 minute. Add nuts and currants. Season. Cook, stirring, for 4 minutes or until golden. Transfer to a bowl.
• Step 3 Heat remaining ghee in a saucepan over medium-low heat. Cook onion and remaining garlic, stirring, for 3 minutes or until soft. Add turmeric and remaining garam masala and cumin. Cook, stirring, for 2 minutes. Stir in quinoa for 1 minute. Add water. Cook, covered, for 15 minutes or until almost tender. Stir in spinach. Season.
• Step 4 Preheat a barbecue grill or chargrill on medium. Barbecue beef, turning, for 8 minutes for medium or until cooked to your liking. Transfer to a plate. Squeeze over remaining lemon juice. Set aside to rest.
• Step 5 Stir half the nut mixture into quinoa mixture. Divide among plates. Top with beef. Top with remaining nut mixture.