• There are many ways you can use these powders. One way is to make a paste from the powder by adding ½ an onion (from the two onions in the ingredient list), garlic and tomato paste to a food processor. Blitz to form a paste.
• Add a knob of the ghee to a non-stick pan, add the paste and cook for about 2 – 3 mins remove and set aside.
• Add the remainder of the ghee to the pan and throw in the curry leaves once they start to splutter add the meat in batches, brown and set aside with the paste. (When removing the meat, do it with a slotted spoon to leave as much ghee in the pan as possible)
• In the same pan, brown the onions on a medium to medium-high heat till caramelised. This will take between 10 and 15 mins.
• Add everything back into the large pot and on a low simmer cook for around 45 mins or until the meat is softened and the sauce reduced. (Add water if needed along the way) Taste it before serving and see if you have to balance the flavours a bit. You may need to add a tsp of brown sugar, or a pinch of salt.

Or Method 2

• Add the 10 g of Madras powder to the meat folding through to coat then set aside.
• In a pot ½ the ghee and set to a medium-high heat add the curry leaves and wait for them to sputter then add the sliced onions to the pan, stirring occasionally so as not to burn but caramelise.
• Once the onions are nice and golden add the tomato paste, garlic and cook for a further 2 –3 mins then set aside
• Add the remainder of the ghee bring to a high heat and brown the meat in batches setting aside as you go with the onion mix.
• Add everything back to the pot along with the remainder of the ingredients and simmer till the meat is soft and tender. Taste it before serving and see if you have to balance the flavours a bit. You may need to add a tsp of brown sugar, or a pinch of salt.
• Serve with a sprinkle of chopped coriander or parsley.