First of all you need to roast the whole spices, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder.
Next place 2 tablespoons of the oil and butter in the casserole over a high heat and, when it is really hot, brown the pieces of meat a few at a time.
Now fry the thinly sliced onions until translucent.
Remove them to a plate, then add the rest of the oil/butter and, when that's really hot, too, fry the onions till well browned – about 10 minutes – then add the garlic and chilli and cook for a further 2 minutes.
Next return the meat to the pan, add the crushed spices, fenugreek powder (if you were unable to buy it whole), turmeric, ginger and tomatoes and stir everything around.
Next add the coconut milk into the casserole, followed by the yoghurt and some seasoning.
Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours.
Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.
Serve with spiced basmati rice and Fresh Coriander Chutney.
