Method

Heat 1 tbsp Cobram Estate Chilli & Coriander Oil in a large heavy saucepan. Add beef and cook over high heat until browned. Transfer to a plate. Add remaining oil and mustard seeds. Cook until they start to pop. Add onion and cook over medium heat for 5 minutes or until soft. Return beef to saucepan.

Add curry paste and cook for 1 minute or until fragrant. Add tomatoes and ½ cup (125ml) water. Season with salt and black pepper. Bring to the boil, reduce the heat and simmer, covered, for 2 hours or until very tender.

Combine yoghurt and mint and season with salt & black pepper. Serve alongside the beef madras curry and steamed basmati rice.