Indian Beef Curry

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season with salt and pepper. Heat oil or ghee in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Create the curry base
   In the same pot, reduce heat to medium and add cumin seeds. Toast for 30 seconds until fragrant. Add diced onions and cook for 8-10 minutes until soft and golden brown. Add minced garlic and grated ginger, cooking for another 2 minutes until aromatic.
3. Incorporate the spices
   Add curry powder, turmeric, and half of the garam masala to the pot. Stir continuously for 1-2 minutes to toast the spices without burning them. If the mixture seems dry, add a splash of water to prevent sticking.
4. Simmer the curry
   Return the browned beef to the pot. Add diced tomatoes with their juice and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, or until the beef is tender and easily pulls apart with a fork.
5. Finish the curry
   When the beef is tender, remove the pot from heat. Stir in yogurt gradually to prevent curdling. Add the remaining garam masala, cayenne pepper, and adjust salt to taste. Return to low heat and simmer uncovered for 10-15 minutes until the sauce has thickened slightly.
6. Garnish and serve
   Sprinkle fresh chopped cilantro over the curry just before serving. Serve hot with steamed basmati rice, naan bread, or both. A side of cooling cucumber raita complements the spices perfectly.