CC license
Ingredients:

  • 45 ml (3 Tbsp) olive oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 5 green chillies, finely sliced
  • 2 g (1 tsp) fresh ginger - peeled, sliced, and ground into a paste
  • 3 cardamom pods
  • 2 whole cloves
  • 1 1/2 cinnamon sticks
  • 2 g (1 tsp) ground cumin
  • 2 g (1 tsp) ground coriander
  • 2 g (1 tsp) ground turmeric
  • 3 g (1 tsp) garlic powder or 4 mashed cloves of garlic
  • 2 g (1 tsp) red chillie powder
  • 240 ml (1 cup) water
  • 1 Kg (~1 ½ lb) boneless beef chuck, cut into 2.5-4 cm (1-1/2 in) pieces


Method:

  1. Heat the oil in a skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. Transfer the cooked onions to a cooking claypot and add the garlic, green chillies, ginger paste, cardamom pods, cloves, and cinnamon sticks. Cook and stir for an additional 3 to 5 minutes, until the garlic begins to brown.
  3. Stir the cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onions. Simmer until most of the water has evaporated and the mixture has thickened.
  4. Stir in the beef chuck and cook on medium-low heat, stirring occasionally, until the meat is cooked through and tender, about 1 to 1 1/2 hours.