Instructions: Cut the meat into 3cm cubes and place in a non aluminium dish.

To make vindaloo paste roast the chillies coriander cumin peppercorns mustard seeds and fenugreelk seeds in a dry wok or non stick pan until they are deep brown and very aromatic.

Grind with the cloves and cinnamon stick to a fine powder and mix with the tamarind grated onion and garlic.

Mix the prepared vindaloo paste with the meat and cover with plastic wrap.

Leave to marinate for 1 day turning several times.

Cook sliced onions in ghee until very well browned.

Add cardamoms ginger and bay leaves and cook briefly.

Add the meat and colour well.

Add yoghurt and cook briefly before adding water to barely cover.

Reduce heat cover the pan and simmer for 1 hour.

Uncover and continue to cook until the meat is tender and sauce has thickened slightly.

For a milder curry use less chillies and black peppercorns.

When cooking with yoghurt do not allow the sauce to boil or it will curdle.

Serves 6

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