Instructions: Melt the butter in a fairly large pan on the boiling plate and brown the meat.

Lift out with a slotted spoon and put to one side.

Add the onion and garlic turn cover the pan and transfer to the floor of the simmering oven for 10 minutes.

Remove the lid stand the pan on the boiling plate and add the ginger and spices.

Season and mix well.

Stir in the tomatoes and stock and bring to the boil stirring. It will be a thick mixture at this stage.

Drop in the meat and coconut bring back to the boil and simmer for a few minutes.

Cover and transfer to the simmering oven for about 30 minutes or until the meat is tender.

Before serving stir in the yoghurt.

Pour into a dish and decorate with the mint or coriander leaves.

Serve with rice raita mango chutney and some fresh mango.

The wonderful blend of spices gives a real mellowness to the sauce which is in no way hot and fiery. Serve with plain boiled rice and raita (qv) some mango chutney and a fresh mango cut into cubes. Creamed coconut comes in packets and is usually found in good supermarkets near the curry powders in the indian food section.

Serves 4

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