In a bowl combine the yogurt, minced garlic (4 cloves), grated ginger (2 tbs), turmeric (1 tsp) and 1 tsp salt. Add the cubed beef and stir to coat completely. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (or overnight) to tenderize and flavor the meat.

Curry Base & Cooking

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 3 tbs oil or ghee. When hot, add the finely chopped onion and sauté until soft and translucent, about 6–8 minutes.

Add the remaining minced garlic (3 cloves) and 1 tbs grated ginger; cook, stirring, for 1–2 minutes until fragrant but not browned.

Stir in ground cumin (2 tsp), ground coriander (2 tsp), ground turmeric (1 tsp), paprika or mild chili powder (1 tsp). Cook the spices with the aromatics for 1 minute to bloom their flavors.

Tomato and spice base

Add 2 tbs tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly. Pour in the canned diced tomatoes (400 g) and simmer for 3–4 minutes, breaking down large tomato pieces with your spoon.

Brown the beef

Increase heat to medium-high. Remove the marinated beef from the fridge and shake off excess marinade (keep marinade in bowl). Working in batches if necessary to avoid overcrowding, add beef to the pot and brown the cubes on all sides for 4–6 minutes. Browning adds depth of flavor; do not stir too frequently so the beef can sear.

Return any reserved marinade to the pot along with the stock (500 ml). Scrape up any browned bits from the bottom of the pot. Stir to combine.

Bring the pot to a gentle simmer. Reduce heat to low, cover partially, and cook gently for 1 to 1.25 hours, stirring every 15 minutes, until beef is tender. If using potatoes, add them about 30–40 minutes into the simmer so they cook through with the beef.

About 15 minutes before the end of cooking, stir in 200 ml coconut milk (optional) for a creamier finish and 1 tsp garam masala. Taste and adjust seasoning with remaining 0.5 tsp salt and 1/2 tsp black pepper.

Finishing & Serving

If using frozen peas, stir them in in the last 5 minutes of cooking so they heat through but stay bright green.

Finish the curry by stirring in 1 tbs fresh lime or lemon juice and chopped cilantro (3 tbs). This brightens the flavors.

Let the curry rest off heat for 5 minutes before serving. Serve hot with steamed rice, naan, or flatbread.