INGREDIENTS: Water, Tomato Paste (7%), Sugar, Rapeseed Oil, Garlic Purée (4%), Ginger Purée, Garam Masala Powder (4%) (Coriander, Cumin, Cassia, Black Pepper, Star Anise, Ginger, Cardamom, Pimento, Clove, Bay Leaf, Nutmeg), Cumin Powder, Modified Maize Starch, Coriander Leaf, Salt, Acidity Regulators: Lactic Acid, Citric Acid; Chilli Powder, Cardamom Powder, Fenugreek Powder, Cumin Seeds, Turmeric Powder, Concentrated Lemon Juice, Red Chilli Flakes, Fenugreek Leaf, Black Pepper, Colour: Paprika Extract.

Cooking instructions: Oven

To oven cook Beef Madras. Before cooking: Preheat oven to 180°C, Fan 160°C, Gas Mark 4. Heat 15ml oil in a frying pan or wok over a medium heat. During cooking: Once oil is hot add 1 diced medium onion and pan fry for 4 minutes until soft, stirring regularly. Stir in 450g of diced beef and a jar of Madras Curry Paste and fry for 4 minutes, until sealed and golden. Transfer to an ovenproof dish with a lid and add 230g can of chopped tomatoes. Place on the middle of shelf in the oven and cook for 1 hour 30 minutes, until meat is tender. After cooking: Check food is piping hot. All cooking appliances vary. This is a guide only. Do not reheat once cooled.