500g diced beef (both small and large pieces)
3 onions (two chopped finely, one large, quartered)
2 small red peppers with the seeds left in, or if you want it extra spicy, 3 dried chillies
10 cardamom pods
7-10 garlic cloves, put through the crusher
10 black peppercorns
3 bay leaves
1 can of tomatoes
A dribble of water if necessary
Cumin, coriander, turmeric, chili powder, ginger (about a tablespoon of each, all ground)
Fresh or dried coriander leaves to season at the end
Pour some oil into a high-sided frying pan or casserole and put it on medium flame. Fry the quartered onion pieces until they are nice and soft. With a slotted spoon, take them out, keeping the temperature of the pan consistent. Add the red peppers (or chilis), the shelled cardamom, peppercorns, bay leaves and cloves, stirring constantly.
Once they start giving off their aroma, add the other onion, the garlic, ginger, coriander and cumin. Before it starts to dry up, add the tomatoes and put on to simmer mode for a few minutes.
Then add the beef and the onions you removed earlier and continue to simmer for a good half an hour to an hour. The longer you leave it, the more the flavours will run.
Towards the end, put in some green coriander, and serve with Basmati rice.