Indredients
• 2 tbsp vegetable oil
• 750g (1½ lb) lean beef, cubed
• 1 large onion, chopped
• 3 tbsp Fiddes Payne Madras curry powder
• 4 green cardamom pods, lightly crushed
• 2 tbsp tomato purée
• 300ml (½ pt) full-fat yoghurt (i.e. Greek style)
• A handful of fresh coriander, chopped
• Salt, to taste

Method
Fry meat in hot oil in batches until browned; set aside. Add onions to hot oil and gently cook until softened. Stir in curry powder and cook for a further minute.

Return meat to saucepan with the cardamom pods, tomato purée and yoghurt. Stir well, then cover tightly and cook over a very low heat for
1½ - 2 hours or until the meat is tender.

Stir in chopped coriander; season to taste. Delicious served with rice pilau and chutneys.

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