Total cooking and preparation time approximately 1 hour 45 minutes

Serves 4

Ingredients

4 tbsp ghee or vegetable oil
1 large or 2 small onions, chopped
1 tbsp garlic, crushed
2 tbsp Madras curry paste
4 tinned plum tomatoes, drained and chopped
¼ green pepper, chopped
½ pint water
2 lb diced casserole steak
2 tsp chilli powder
4 fresh red chillies, chopped
3 medium potatoes, cut into large chunks
2 fresh tomatoes, chopped
2 tsp soft brown sugar
1 tsp salt

Method

1. Preheat the oven to 190^oC / gas mark 5.
2. Heat 2 tbsp oil in a karahi or wok on medium-high.
3. Add the onion, garlic and curry paste and fry for about 5 minutes, until the onion and garlic have softened.
4. Add the tinned tomatoes, green pepper and water, and cook for about another 2 minutes.
5. Transfer to a large jug and blitz with a hand blender, then set aside.
6. Put the meat, chilli powder and fresh chillies into a large casserole dish.
7. Add the curry gravy which you made earlier and mix well.
8. Cover and cook in the oven for about an hour.
9. Stir in the potatoes, tomatoes and sugar, then return to the oven and cook for about another half hour.
10. Serve with basmati rice and naan bread.