Back to 6 servings Beef 2.2 lb beef chuck roast or bone-in beef shank, cut into 1.5-inch cubes (about 1 kg) 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp turmeric powder 2 tsp Kashmiri red chili powder, adjust to taste; mild heat, good color 1.5 tsp ground coriander 1 tsp ground cumin 1 tsp kosher salt, plus more to taste Masala 0.5 cup mustard oil or neutral oil, canola or vegetable also works 2 large onions, about 400 g, very thinly sliced Whole spices 4 green cardamom pods, slightly crushed 4 cloves 1 cinnamon stick, 2-inch piece 2 bay leaves Cooking 2 cup hot water, as needed Finish 1 tsp garam masala, preferably homemade 1 tbsp ghee, optional fresh cilantro, chopped, for garnish
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1 Step 1: Toss the beef in a bowl with the ginger paste, garlic paste, turmeric, chili powder, ground coriander, cumin and salt, coating every piece. Let it sit on the counter for at least 30 minutes, or cover and chill for up to 4 hours.2 Step 2: Set a heavy pot or Dutch oven over medium heat and warm the oil. Drop in the whole spices and bay leaves and stir for 30 to 45 seconds, just until they smell aromatic.3 Step 3: Add the sliced onions and cook 15 to 20 minutes, stirring often, until deep golden and caramelized, close to milk chocolate brown.4 Step 4: Raise the heat to medium-high, add the marinated beef and saute 20 to 25 minutes, scraping the pot, until the released water has evaporated and oil separates from the masala.5 Step 5: Add 2 cups of hot water and bring to a boil. Cover and simmer on the lowest heat for 1 to 1.5 hours, stirring every 15 to 20 minutes and adding a little hot water if the pot looks dry.6 Step 6: Check that the beef is fork-tender. If the gravy is thin, uncover and simmer briefly to reduce it to a thick, clinging sauce.7 Step 7: Stir in the garam masala and optional ghee, turn off the heat, cover and rest 15 to 20 minutes. Adjust salt, garnish with cilantro and serve.getsaucepan.com/r/cbd09aac-0200-5d8e-84bf-4387717e6b98
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