Sri Lankan roasted beef curry

Method

1. To make the unroasted curry powder, grind everything together using a spice grinder or pestle and mortar, then set aside.
2. To make the roasted curry powder, toast all the ingredients in a wide dry frying pan over a medium heat for 1-2 minutes until fragrant and the mustard seeds are popping, then leave to cool. Grind to a powder using a spice grinder or a pestle and mortar.
3. Mix all the ingredients for the beef (except the beef) in a large, deep container. Add the beef, stir, cover and chill overnight.
4. The next day, pour the oil into a large saucepan over a high heat. Once smoking hot, add the beef in batches and sear until golden brown all over. Set aside.
5. Turn the heat down to low-medium, then add the cloves, lemongrass, cardamom, curry leaves, cinnamon, fenugreek and chillies. Fry for a minute or 2 until aromatic, then add the ginger and garlic before tipping in the onions.
6. Cook for 5-8 minutes until the onions are softened, then add the tomatoes. Cook for 8 minutes more, stirring regularly. Add the sugar and 20g each of the curry powders, stirring well (see Make Ahead). Add the tomato purée, marinated beef and 400ml water.
7. Bring everything to a gentle simmer, then cook, uncovered, for 1 hour 30 minutes until the beef is very tender.
8. Add the coconut milk, turn up the heat and bring to the boil. Season to taste, then divide among bowls and top with the garnishes (if you like).