Ingredients:
2 kg beef (cut into chunks, preferably stew beef or any cut suitable for slow cooking)
2 large onions (finely chopped)
4 cloves garlic (minced)
2-inch piece ginger (grated)
3 tbsp curry powder (or adjust based on spice level)
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric powder
1 tsp ground cinnamon
1-2 dried red chilies (optional, for heat)
3 tbsp vegetable oil
2 tomatoes (pureed or finely chopped)
1 can (400 ml) coconut milk (or use beef stock for a less creamy texture)
Salt to taste
Fresh cilantro (for garnish)
Brown the Beef: Heat oil in a large pot over medium-high heat. Brown the beef chunks in batches. Set them aside once browned.
Sauté Onions, Garlic, and Ginger: In the same pot, add more oil if necessary. Sauté the onions until golden brown, around 10 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes.
Spices: Add curry powder, cumin, coriander, turmeric, and cinnamon to the onions. Stir well and let the spices bloom for about 2 minutes.
Add Tomatoes: Stir in the pureed tomatoes (or chopped tomatoes). Cook the mixture for 5-7 minutes until the tomatoes break down and form a thick paste.
Add Beef & Liquid: Return the browned beef to the pot. Stir well to coat the beef with the spices and tomatoes. Add the coconut milk (or beef stock) and bring it to a boil. Reduce the heat to low and simmer for 1.5-2 hours, or until the beef is tender. Add water or more stock if needed to keep the beef covered with liquid.
Final Adjustments: Taste and add salt as needed. If you like more heat, you can add chili powder or fresh chili at this point.
Serve: Garnish with fresh cilantro and serve hot with steamed rice or flatbreads like naan.