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Method

1. Heat the oil in a large pan or casserole dish over a medium-high heat. Add the cumin seeds, fenugreek seeds, bay leaves and chilli flakes and fry until golden, then add the onions and sauté for 5–8 minutes.

2. Meanwhile, place all the ingredients for the ground spices blend in a small bowl, then add enough water to make a thick paste. Add this to the pan and fry over a medium-low heat for 10–15 minutes.

3. Add the garlic and ginger paste and fry for 2 mins.

4. Add the brisket and fry over a medium-high heat until most of the excess water from the meat has evaporated. This will take around 10 minutes.

5. Add the diced tomatoes, lemongrass and chicken stock. Cover and bring to a simmer. Add hot water if necessary, just enough to cover the meat.

6. Simmer over a low heat with the lid on for 3–4 hours, stirring occasionally, until the meat is tender.

7. If needed, add a little cold water to the cornflour, mix together well and add to the curry to thicken the sauce. Simmer for 1–2 minutes to cook the cornflour through.

8. Add salt to taste. Sprinkle the toasted ground cumin and coriander over the curry and mix. Serve with crispy beaten rice, pickled spiced mooli, chives and sorrel leaves, if you like.