Madras Curry

Crush the spices in a pestle and mortar - or use a plastic bag and rolling pin.

Cut the meat into 2cm cubes and toss them in the flour. Skin and finely chop the onion

Place the butter in a pan over a medium heat. When it is hot, add the meat to the pan. Brown for 5 minutes, turning so all sides are sealed. Lift out onto a plate.

Add the onion to the pan and cook for 5 minutes, turning occasionally.

Add the spices and cook for 3 minutes. Skin and crush the garlic. Add to the pan and cook for 2 minutes.

Add 150ml of hot water and boil briskly, stirring all the time, for 5 minutes -scraping any residue from the bottom of the pan.

Return the meat to the pan and add the raisins and water to come just above the meat. Simmer over a low heat for 2 hours 15 minutes. Serve with boiled rice.