Prepare the Madras powder

• Place the coriander seeds, ½ teaspoon mustard seeds, cumin seeds, black peppercorns, fennel seeds, cloves and salt in a pestle and mortar or spice blender and grind to a powder.
• Stir in the turmeric and chilli powder.
• In a large mixing bowl, combine the madras powder with the cubed steak and leave to one side whilst you prepare the sauce.
• Heat the oil in a non stick frying pan and add 1 teaspoon mustard seeds.
• Once the mustard seeds start to pop, add the chopped onion and curry leaves and cook over a medium heat for 7-10 minutes until the onions are soft.
• Add the grated ginger, crushed garlic, ground cinnamon and hot chilli powder and whole chilli and cook for a minute.
• Pour into the slow cooker.
• Wipe the pan with a paper towel, add the other tablespoon of oil and sear the spiced beef over a medium to high heat, until all sides of the cubes of beef are golden. This takes approx 3-5 minutes.
• Tip the beef into the slow cooker, pour the water in the pan and then add to the slow cooker to get all the beef flavour from the frying pan.
• Add the tomatoes and tamarind pulp to the slow cooker. Stir then place the lid on and cook on a low heat for 8 hours.
• Check the beef is tender, and serve with rice and naan bread.
• Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.