This wicked aromatic curry uses economical stewing or braising beef, perfect for long, moist cooking and available at your local supermarket or local independent butcher. If you prefer a more fiery curry use a hotter curry sauce or add 1-2 finely chopped fresh chillies with or without seeds.

This recipe serves 6 people and takes 10 minutes to prepare and 2-2½ hours to cook.

Cooking equipment you will need:
a large non-stick frying pan
a large bowl
a large saucepan with a lid
a chopping board
a sharp knife
a wooden spoon
a garlic crusher (if you have one)

Ingredients you will need:
3tbsp oil
900g Quality Standard boneless stewing or braising beef
Salt and pepper
2 large onions
2 garlic cloves
1 large jar Madras curry cook-in sauce
Small handful desiccated coconut
Small handful fresh coriander leaves

To prepare your ingredients:
Cut the beef into medium-sized cubes the size of a 50p piece
Finley chop the onions
Finely crush or chop the garlic
Roughly chop the herbs

To cook the recipe:
Place the beef in the bowl and season with salt and pepper.

Heat 2tbsp of oil in the frying pan and brown the meat in batches for 3-4 minutes. Transfer to the large saucepan

In the same frying pan add the remaining oil and cook the onions and garlic over a low heat for 10-15 minutes until lightly brown and add to the saucepan with the beef

Stir in the curry sauce, bring the sauce to the boil, reduce the heat, cover and simmer for 2-2½hours, stirring occasionally

Garnish with the coconut and coriander and serve with plain rice, naan bread or poppadums, a salad and a selection of chutneys or relishes