• 5 tablespoons fat-free natural yogurt
  • 5 tablespoons Madras curry powder
  • 625 g (1¼ lb) lean beef fillet, cubed
  • 2 tablespoons groundnut oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, crushed
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 2 potatoes, peeled and cut into 2.5 cm (1 inch) chunks
  • 400 g (13 oz) can chopped tomatoes
  • 400 ml (14 fl oz) beef stock
  • ¼ teaspoon garam masala
  • salt
  • chopped coriander leaves, to garnish

Mix the yogurt with the curry powder in a large non-metallic bowl. Add the meat, toss to combine, season to taste and marinate in the refrigerator for 24 hours.

Heat the oil in a large nonstick wok or frying pan with a lid over a medium heat. Add the onion and stir-fry for 4–5 minutes until soft. Add the garlic and ginger, and stir-fry for a further 30 seconds.

Reduce the heat to low and add the marinated meat. Stir-fry for 10–15 minutes. Add the potatoes, tomatoes and stock and bring to the boil. Reduce the heat to very low (using a heat diffuser if possible), cover the pan tightly and simmer gently for 1½–2 hours, stirring occasionally, until the meat is meltingly tender. Check the seasoning and adjust if necessary. Serve garnished with chopped coriander.

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