Spice Mix Ingredients: cumin seeds, paprika, cayenne, salt, black mustard seeds, fenugreek seeds, chillies, coriander seeds, nigella seeds, turmeric, asafoetida, cardamom, cinnamon, cloves, fenugreek leaves

Allergens: see ingredients in bold

Ingredients:

• 1 packet Red Goan curry spice mix

• 3tbsp white vinegar (coconut vinegar, if you can find it, as it is milder)

• 300ml/1/2pt ‘secret sauce’

• 1 can tomatoes, blended or diced, plus half can water

• 700g/1.5lb chicken, beef or lamb, cut into bite-sized pieces

• 3 tbsp vegetable oil

• 250g/1/2 lb potatoes (new are best as they keep their firm texture), chopped into bite-sized pieces

• 4 medium tomatoes, quartered

• 4-5 fresh chillies, chopped (optional)

• Handful fresh coriander, to serve

Recipe:

1. Marinate the meat for at least three hours in the vinegar (better overnight), then drain and conserve the liquid.

2. Heat 2-3 tbsp oil in a heavy pan and fry the spices until fragrant. If using extra chillies fry them as well at this stage.

3. Add the ‘secret sauce’, the can of tomatoes (swill out the can with water and add this as well) and a couple of tablespoons of the vinegar marinade, bring to the boil and simmer for at least an hour. You can then turn it off and wait till you are ready to cook the meal. If necessary, add a little more water - you may have used very big onions and have very thick secret sauce!

4. For beef or lamb, brown in the spices before continuing with no:3. Beef will require at least two to three hours extra simmering, either in a low oven or on the hob, lamb or pork a little less.

5. For chicken, add raw to the hot sauce 15 minutes before eating, checking it is cooked before serving.

6. Par-boil the potatoes for about 10 minutes, then add to the sauce about half an hour before eating.

7. Add the tomatoes at the same time as the potatoes.

8. Serve with rice and scattered with fresh coriander.

Cook's Notes:

• All curries like this benefit from the sauce being cooked well in advance, to allow the flavours to develop.

• Add a little more of the vinegar marinade if you would like a little more tang.

• If the sauce is a little thick, or you are worried it will dry out, add water until you are happy with the consistency. Don't worry, the flavour will not be diluted! If you overdo the water, just cook with the lid off until it has evaporated.

• If you want to freeze leftovers, make sure you remove the potatoes as they do not thaw well.

• Mix with beans and butternut squash to turn this into a tasty hot vegetarian curry.