Step 1

Heat oil in a pan and add chopped onion; cook slowly until golden.

Step 2

Add ginger, garlic, chilli and all the spices and fry for 1 minute.

Step 3

Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.

Step 4

Add beef, stir and transfer everything to a slow cooker.

Step 5

Cook on LOW for 6 hours.

Step 6

Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras).

Step 7

Serve with the remaining coriander sprinkled on top.

Step 8

Taste even better if made the day before!

Step 9

Serve with basmati rice and naan.