Massaman curry is known throughout the world but most traditional recipes I’ve encountered are highly time consuming and complex. Don’t let that put you off as the rewards are great for those that want to make this Muslim-Thai curry at home.

This is a recipe that’s about using what’s to hand to create a combination of smokiness, acidity, spicy notes, sweetness, and that umami depth of flavour that we all love.

I’ve absolutely no idea why this dish is called Crying Tiger. Maybe it’s the dried chilli – traditionally used in generous amounts – that delivers the kind of heat to bring tears to your eyes. Or maybe tigers just aren’t fans. It’s also known as waterfall beef, a name that comes from the way the beef juices run off like a waterfall and are folded back into the dressing for extra depth and richness.