Step 1
Place all the ingredients for the spice paste ingredients in a small food processor and whizz until fine.
Step 2
Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
Step 3
Lower heat to medium low. Add the prepared paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens
Step 4
Add all remaining curry ingredients and the beef. Stir to combine.
Step 5
Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
Step 6
Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
Step 7
Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender.
Step 8
Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.
Step 9
The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking.
Step 10
Serve with rice, a sprinkling of chilli, and even sweet and sour pickles!