Madras Curry

Cut the meat into cubes. In a bowl, mix the coriander, cumin, mustard, peppercorns, chilli powder, turmeric, salt, garlic and ginger. Add the vinegar and form a paste. Chop the onions and cook in a saucepan with ghee, until golden. Add the curry paste and stir for 1 min. Add the meat, coat with the mixture and add the tomato paste, along with the water. Bring to a boil, skim and simmer until the meat is tender (about 1h). Serve it with steamed basmati rice or couscous.