1 - Put the onions in a food processor and whizz until very finely chopped.

2 - Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft.

3 - Add the garlic and ginger, then fry for 5 mins more.

4 - Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée.

5 - Stir well over the heat for about 30 secs, then add the meat and 300ml water.