Beef dopiaza

Prepare beef by chopping into large 4cm pieces removing most of the fat or sinew as you do so.

Thinly slice 3 of the onions and cook in 2 tablespoons oil until very tender and browned; remove from pan, set aside. Dice remaining onion; set aside.

Add beef in batches and cook until browned all over. Remove beef from pan and add to the onions.

Add remaining oil and add whole spices, cook 30 seconds or until fragrant. To the same pan add the diced onion, garlic and ginger and cook until softened. Add crushed spices, fenugreek and turmeric and stir to combine.

Reduce heat to medium, add yogurt a spoonful at a time, stirring to combine as you do so. Once all the yogurt is added, return meat and onions to the pan with any of their juices, the water, the chopped chillies or cayenne and the salt.

Stir to combine and bring to a gentle simmer. Partially cover and simmer until beef is tender – anywhere from 2 to 2 ½ hours.

Add the garam masala and stir through. Check seasoning. Serve with cardamom spiced rice or naan bread.