Beef madras curry

If using, soak the tamarind pulp in ¼ cup warm water for 5 minutes. Knead to a slurry and strain, discarding the pulp.

Pan-fry the onion in a dash of oil in a large lidded frying pan or casserole. Add the garlic, ginger and curry powder and toss for 1-2 minutes.

Stir in the tamarind water or lemon juice, curry leaves if using, peppercorns and tomatoes and 1 cup water (reduce to ½ cup if using the slow cooker), and bring to the boil. Add the meat and lower the heat.

Cover and simmer over a very gentle heat for 1½ hours or until tender. Alternatively, cook in a lidded ovenproof dish at 140ºC for the same time, or in the slow cooker for 5-7 hours on low. Season with salt if desired.

Serve with your favourite Indian accompaniments such as rice, breads and yoghurt and dessicated coconut.