Shan meat masala is built for the long cook. Goat, lamb and beef, braised until the meat gives, with a spice blend robust enough to survive an hour of simmering.

It does not fade the way a delicate blend would.

Brown the meat, add onion, tomato, yoghurt and the masala, then cook slowly or under pressure. Serve with naan or rice and plenty of fresh coriander. Excellent the next day.

Available at Curry Corner in North Melbourne.