Heat the butter and oil in a wok over medium high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally until it’s translucent and slightly wilted, about 5 minutes.

And the carrot and potato and stir well.

Add the beef and cook, stirring occasionally just until the pieces are no longer pink on the side, about 5 minutes.

Add 660 ml water. Bring the water to the boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer.

Divide the rice among shallow bowls, spoon on the curry and serve immediately.