Preheat the oven to 150°C/130°fan/Gas 2.
Heat 1 tablespoon oil in a deep frying pan and add half the meat. Cook for 5–7 minutes, turning occasionally to brown on all sides, then transfer to a casserole dish. Heat another 1 tablespoon oil and cook the remaining meat in the same way.
Heat the remaining oil and add the cumin seeds and cook for about 10 seconds, stirring well so they don’t burn. Add the onions and cook over a medium heat for 5–6 minutes until softened.
Stir in the curry paste, ginger, chillies and garlic and cook for 2–3 minutes. Add the chopped tomatoes, tomato purée, red peppers and 150ml (¼ pint) of water and bring to the boil. Pour the mixture into the casserole dish and stir.
Cover and cook in the oven for 1½–2 hours until the meat is tender.
Remove from the oven and stir in the cherry tomatoes; leave for a few minutes for the tomatoes to heat through. Sprinkle with coriander and serve with paprika dusted yogurt, rice and naan bread.
Slow cooker method. Brown the meat and place in a slow cooker. Soften the onions and add the spices, tomatoes and red peppers but omit the water. Tip the mixture into the slow cooker and cook on low for 8-10 hours until the meat is tender. As with the oven-cooked curry, add the cherry tomatoes at the end.
Green peppers can be used instead of red ones; they tend to discolour with long slow cooking, but they will still taste good.
Vary the recipe by using different curry pastes such as korma or tikka masala.