Spray the bottom of a casserole / large pan with the low fat cooking spray about 5 times. Turn the heat on high, then once the oil begins to bubble, turn the heat down to a medium heat and sauté the onion and garlic, stirring continuously for about 5 minutes.

Add 50 ml of the water.

Add the green chillies, cumin, turmeric, chilli powder and ginger. Continue to cook, stirring well for a further 3 minutes.

Either by using a stick blender or transferring the contents to a food processor / blender, blitz the mixture until it resembles a smooth curry paste.

Return to the casserole / large pan, and heat the curry paste until it simmers.

Add the cubed beef, stir in well, then add the remaining water.

Bring the contents to a simmer, put a lid on and cook, stirring occasionally for 1.5 hours. Check and top up water if required.

Cook until the meat is tender. Once tender stir in the tamarind pulp.

Serve topped with the chopped coriander.