This is a dry-fry intensely flavourful spicy beef dish that works beautifully as an accompaniment to many dishes like plain pilau, white rice and lentils, mashed potatoes and chapatis...etc. The same recipe can work just as well using goat or mutton pieces.
First, boil the beef in the boiling ingredients until tender (but not falling off the bone). I usually pressure cook for around 20-25 minutes. You can also simmer in a regular pan but it would take a little longer and you may need to top up the water as it boils.
Once tender, dry off the excess liquid over high heat and set it aside.
In a pan, heat the oil and add the onions. Fry until golden and then add the ginger and garlic pastes. Stir them in and fry for a minute until aromatic. Also add the curry leaves if using. Then add the grated tomatoes and cook them down until thickened. Next add the boiled beef chunks and sprinkle in the coriander powder, cumin powder, turmeric powder, chilli flakes and black pepper powder. Season with half a teaspoon of salt and squeeze in the lime juice. Stir fry over medium heat until the meat is well coated with the spices and browns well.
Sprinkle the garam masala and stir in the fresh coriander. Stir well and adjust the seasoning. Garnish with fresh curry leaves and coriander leaves.
Serve and enjoy!