Beef Curry Cooked in Yoghurt

First heat the oil up in a small casserole, then add the onion and cook over a medium heat to soften for 5 minutes.

Next turn the heat up high, add the cubes of meat and brown them on all sides, stirring them round the casserole. Now crush the cumin and coriander seeds with the cardamom pod, using a pestle and mortar (or else a bowl and the end of a rolling pin), and add them to the meat. Then stir in the garlic, ginger, turmeric and chilli, and cook for a minute or so before adding the yoghurt and 2½ fl oz (60 ml) water. Season with a little salt, then give everything a good stir to get it properly blended.

Put a lid on the casserole, then with the heat at the lowest possible simmer, cook the curry for 1½ hours, giving it a stir from time to time to make sure it isn't sticking. When the time's, stir in the creamed coconut, put the lid back on and cook (still very gently) for another 10-15 minutes.

Test the meat with a skewer to make sure it is tender and taste to check the seasoning.

Then serve with rice and mango chutney.