Step 1

Preheat the oven to 340°F (170°C). (You can also cook this dish on the stovetop.)

Step 2

Start by making the green curry paste: Blend the cilantro, garlic, ginger, powdered spices and the chilli (if using) in a Magimix or with a hand blender. Add a few drops of water if it needs help to blend.

Step 3

Heat the oil over medium heat in a deep, ovenproof dish. Add the chopped onions to the oil, stirring to avoid them catching. Then add 1 tsp salt and 1 tsp brown sugar, to help the onions to caramelize.

Step 4

Add the cubed meat, and fry until browned on all sides.

Step 5

Add the tomato paste and mix, ensuring everything is coated. Add the green paste and mix again, coating everything. Cook for 5-7 minutes, to cook out the rawness from the ginger, then add the water.

Step 6

Turn the heat down to low and simmer for 2-3 hours, until the meat is soft and falls apart easily. (Alternatively, cook in the oven at 340°F for 2 hours.) Either way, check the dish every 30 minutes to ensure it isn’t drying out or catching on the bottom (if it is, add more water).

Step 7

Serve over steamed basmati rice.