1 lb boneless beef chunks or upto 2lbs bone in meat (use your discretion here)
2 roughly diced medium onions
1 heaped spoon crushed garlic
1 heaped spoon crushed ginger
1 – 2 tsp Handi red chilli powder
⅓ tsp Handi turmeric powder
1 ½ tsp Handi salt can adjust later
2 tomatoes finely diced
2 potatos halved lengthwise and cut horizontally into wedges
½ tsp Handi garam masala powder or black pepper
handful of cilantro
green chillies diced to taste
a squeeze of lemon juice
Put the beef chunks, onion, garlic, ginger, Handi red chilli powder, and Handi salt into a pot with two cups of very hot water. Mix well.
Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release
Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface.
Then add the tomatoes and cook until the oil rises above the surface of the masala.
Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
Next add more water if needed and the Handi garam masala, cook for two minutes and add seasoning.
Switch off the stove and add some bright fresh cilantro and green chillies – you can leave these whole, slice them lengthwise or finely chop them. Add a squeeze of lemon juice and dig in with some chapati (flatbread) or naan.