Spice Mix Ingredients: black mustard seeds, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, salt, rice, dried chillies, fenugreek leaves, black cardamom

Allergens: see ingredients in bold

Ingredients:

• 1 packet Bangladesh curry mix (recipe card included)

• 2 tbsp vegetable oil

• 700g/1.5lb beef or lamb, cut into cubes, or whole skinless and boneless chicken thighs

• 300ml/1/2 pint ‘secret sauce’

• 1 can tomatoes, chopped

• Handful of fresh coriander, to serve

Recipe:

1. Heat the oil and fry the spice mix until fragrant.

2. Add the meat and brown all over.

3. Add ‘your secret sauce’ and the can of tomatoes, bring to the boil, cover and simmer for an hour. This can be done the day before and left to cool. At this point the chicken if using will be cooked but lamb or beef will need longer.

4. About 2 hours before the meal reheat the curry and cook gently until tender. Add a little more water if you feel it is too dry

5. Serve with rice and flatbread, and sprinkled with the coriander.

Cook's Notes:

• To make a vegetarian curry: fry the spices in a little oil and add the ‘secret sauce’ and tomatoes. Bring to the boil and simmer for an hour before adding the veg. Try chickpeas, courgette, bell peppers, sweet potato or virtually any other firm veg.

• You can use our Bangladesh Curry Spice Mix to cook a delicious Chicken Sag Curry. Use 700g of chopped raw chicken, 300g potatoes, peeled and cut into 2cm cubes and boiled until just about cooked. When the sauce is thoroughly cooked as above, add the raw chicken, potatoes and a couple of handfuls of chopped spinach. Serve when the chicken is cooked.

• Make a delicious mushroom bhaji curry by making up the sauce as above. Slice and gently fry a medium onion, slice 500g mushrooms and add to the onion, then add both to the sauce and simmer for half an hour.