1. Prepare the Beef

Pat the beef cubes dry with a paper towel to remove excess moisture. This helps in achieving a good sear. Season the beef lightly with salt and pepper.

2. Sear the Beef

Heat 1 tablespoon of vegetable oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches to avoid overcrowding, cooking until browned on all sides (about 3–4 minutes per batch). Remove the beef and set it aside.

3. Toast the Whole Spices

In the same pot, add the mustard seeds, fenugreek seeds (if using), curry leaves, and cinnamon stick. Toast for 30–40 seconds until the mustard seeds begin to pop and release their aroma.

4. Cook the Onions

Add the remaining oil and the finely chopped onions to the pot. Sauté over medium heat for 8–10 minutes until the onions are golden brown. Stir frequently to prevent burning.

5. Add the Garlic and Ginger

Stir in the minced garlic and grated ginger. Cook for 1–2 minutes, stirring constantly to avoid burning.

6. Add the Ground Spices

Lower the heat slightly and add the ground cumin, coriander, turmeric, red chili powder, and paprika. Stir the spices into the onion mixture, cooking for 1 minute until fragrant.

7. Incorporate the Tomatoes

Add the chopped tomatoes (or canned crushed tomatoes) to the pot. Stir well to combine, and cook for 6–8 minutes until the tomatoes break down and form a thick paste.

8. Simmer the Curry

Return the seared beef to the pot, along with any juices that accumulated. Stir in the coconut milk, beef stock, and tamarind paste (or lime juice). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the curry has thickened.

9. Finish with Garam Masala

In the final 10 minutes of cooking, stir in the garam masala for a fragrant, warming finish. Adjust salt and pepper to taste.

10. Serve

Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or roti.