Gently heat the oil in a heavy bottomed ovenproof pan. When hot add the meat and cook on a medium heat until sealed and lightly browned. Remove the meat from the pan with a slotted spoon and put to one side.

Add the onions to the pan. Cook on a medium heat, stirring from time to time, until the onions are a nice golden brown colour.

Add the garlic and ginger to the pan and continue to fry for 30 seconds

Add the curry Masala and fry gently for another minute, if catching or sticking add a splash of hot water.

Add the meat back to the pan and stir until it’s well coated with the mixture.

Add roughly half of the yoghurt and stir in followed by the other half and stir in again.

Add just enough water to almost cover the meat.

Put a lid on the pan and put in a pre-heated oven at 160°C/325°F

Check the curry after 2 hours. If the meat is tender add all the other ingredients and cook for another 15 minutes. If the meat is still a little tough give it another 20 minutes before adding the other ingredients. If at any point the curry looks a little dry add a little hot water.

When ready serve with rice and Indian bread.