In a frying pan over a medium heat, melt the ghee and add the onions, garlic, ginger and chilli. Cook and stir for 5 minutes until the onion is soft. Add the tomatoes and cook for a further 5 minutes. Add the spices and season. Cook for 10 to 15 minutes, then add the coconut milk.
Add the chopped beef to the curry and bring to the boil, then reduce the heat and simmer gently for an hour. Remove from the heat and serve with chopped fresh coriander.
To feed the team, just quadruple the ingredients and bung it all in the slow cooker pre-match.