Ingredients

2 Tbsp sunflower oil
3 onions
5 cm fresh ginger, cut in pieces
6 cloves garlic
2 green chillies, deseeded

2 tsp nigella seeds
6 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
1 tsp ground black pepper

1 kg stewing beef, diced into cubes
150 ml Greek yogurt
2 tsp salt
4 Tbsp ground almonds
4 Tbsp ground poppy seeds
2 Tbsp lemon juice
2 Tbsp chopped pistachios, for garnish

Instructions

Process the peeled onions, ginger, garlic, and chillies until finely chopped, then cook in heated oil for about 5 minutes, or until the mixture has softened and is starting to brown. Put into a bowl and set aside.

Measure the nigella seeds, coriander, garam masala, turmeric, and black pepper into a small bowl. Heat the remaining oil/butter in the same pan and cook spices over a low heat for about a minute, taking care not to burn them. Then add  the beef and brown it in batches if necessary turning up the heat slightly, just to sear, not cook through. Lower the heat and cover and let meat cook in its own juices for 5 minutes.

Put the onion mixture back int the pan,  and add the yoghurt and 350 ml of water. Add salt and bring to the boil and simmer gently for an hour and a half or until meat is tender, stirring occasionally.

Grind the poppy seeds with the ground almonds in a spice or coffee grinder,  add to the curry and stir in the lemon juice. Serve sprinkled with postachios, with rice or naan bread or both.