Tips: Chillies are an indispensable ingredient of a hot and spicy Madras curry. After a long, gentle simmering, they merge with other flavourings to give a delectable result that goes perfectly with the spicy rice.

Yield:4

1. Heat half the vegetable oil with half of the butter in a large, shallow pan. When it's hot, fry the meat, in batches if necessary, until it is browned on all sides. Transfer to a plate and set aside.
   
   
2. Heat the remaining vegetable and butter and fry the onion for about 3-4 minutes until it is softened and lightly browned.
   
   
3. Add the cardamom pods and fry for 1 minute, then stir in the chillies, ginger and garlic, and fry for 2 minutes more.
   
   
4. Stir in the curry paste, 1 tsp each of ground cumin and coriander, then return the meat to the pan.
   
   
5. Stir in the stock. Season with salt, bring to the boil, then reduce the heat and simmer very gently for 1 - 1 1/2 hours, until the meat is tender.
   
   
6. When the curry is almost ready, prepare the spicy rice. Put the basmati in a bowl and pour over enough boiling water to cover.
   
   
7. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittle texture.
   
   
8. Heat the sunflower oil and butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.