Venison curry

In a dry frying pan, gently toast the coconut until you notice the first signs of colouring. Remove from the heat and allow to cool.

Melt the ghee or butter in a wok or a pan - the lighter and thinner the metal, the better, as it is closer to using Indian cookware such as balti. Throw in the onions and cook fairly briskly with the cinnamon and peppercorns until the onions are softened and deep golden, taking care not to burn them. Using the pestle and mortar, or a mini blender, crush the garlic, ginger, salt, and all the remaining spices into a fine paste, then combine with the tomato purée. Stir this curry paste into the onions and fry for 2-3 minutes, stirring often. Do not let it burn. Tip the meat in the pan and fry briskly for a couple of minutes. Pour in the coconut water or water and lime juice and bring to a rapid simmer for 4 minutes, or until you have a thickish gravy and the meat is cooked?.

Remove from the heat and scatter with the toasted coconut and parsley (both optional). Serve with rice, paratha or naan bread.