Curry

Method

Heat oil in a heavy-bottomed pot and fry the onions until golden brown, then add garlic and ginger, cooking until fragrant. Add the meat and sear until browned on all sides. Toast the cumin seeds separately and grind them, then add all spices including turmeric, coriander and chillies to the pot, stirring well to coat the meat. Pour in water, fish sauce and tamarind paste, then bring to a boil. Reduce heat and simmer gently for 45 minutes to 1 hour until the meat is tender and the sauce has reduced and thickened. Adjust seasoning with salt and serve hot with rice.