Beef curries aren't all that common in India but this one's a cracker. We use diced shin for it, which does take longer to break down and become tender but repays you with amazing flavour and texture. The curry begins (as so many do) with a paste of onions, garlic and ginger, which we fry gently before adding curry leaves, a heap of spices, tomatoes and the beef. We cover the meat with coconut milk and a splash of cider vinegar. And then we wait. When the beef can fall apart at the pressure of a fork, we stir in toasted coconut and fresh coriander leaves and it's done.

Beef shin, vegetable oil, curry leaves, onion, salt, garlic, ginger, tomato paste, turmeric, chilli, coriander, cumin, cider vinegar, desiccated coconut, coconut milk, fresh coriander

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Suitable for freezing. Defrost before reheating.

Reheat in a saucepan or microwave, stirring occasionally, until piping hot.

Defrost information: defrost overnight in the fridge. For a quick defrost, place unopened bag in room temperature water, changing regularly, and ensure you complete reheating the dish within 2 hours of defrosting.