Heat the oil in a Le Creuset 3-ply Stainless Steel Deep Casserole. Add the spices for the spice paste and fry over a medium heat for 1-2 minutes until the seeds begin to pop, stirring occasionally so they do not catch and burn.

Once cooled, grind the spices to a paste with a pestle and mortar or in a small blender, add the 4 tablespoons of water to loosen the mix. Reserve for later.

Heat the ghee or clarified butter in the casserole and fry the onions for 3-4 minutes until softened, add the garlic, ginger, cardamom pods, and fresh chilli and continue to fry for 1 minute more.

Add the canned tomatoes, tomato purée and salt then stir in the spice mix. Cook for 2-3 minutes without the lid, stirring occasionally.

Add the meat to the sauce and cook for 1 minute. Add the stock or water, put on the lid and simmer, uncovered, over a low heat for 1¼ to 1½ hours until the meat has become tender and the sauce has reduced and thickened nicely. Stir the curry occasionally during this time.

Stir in the garam masala, half the fresh coriander and adjust the seasoning to taste.

Continue to simmer for approximately 5 minutes without the lid, stirring occasionally until the sauce has become a thick coating consistency.

Serve the curry with the yoghurt spooned over and the remaining fresh coriander.

Cook’s notes:

If you prefer a milder heat reduce the amount of fresh green chilli used, for hotter curries include the chilli seeds.