Beef vindaloo

Finely grind fenugreek, dried chillies, black pepper, cloves, cinnamon, cardamom, cumin, coriander, turmeric and salt in a spice grinder or pestle and mortar. In a large bowl mix spices with vinegar and beef; turn to coat, marinade for 2 hours.

Heat oil or ghee in a large frying-pan or a large saucepan. Add onions and cook, stirring until onions are browned. Increase heat, add garlic, ginger, chillies and tomatoes; cook for 2 minutes or until tomatoes start to break down.

Add beef and cook until browned. Add marinade and enough of the water to cover beef by 1cm. Bring to the simmer and cook partially covered, stirring occasionally until beef is tender, about 2 hours. Check after 1½ hours to see if beef is too dry or tender enough. If too dry and still not tender add another cup of water and simmer a further ½ hour.

When beef is tender the curry is ready; add sugar, and stir to dissolve. Serve with steamed rice, cucumber raita and tomato and onion salad.