A flavorful and aromatic Indian curry dish featuring tender meat and a blend of spices.
Blend the ginger, garlic, and a splash of water into a smooth paste.
Adding a bit of water helps the blending process and ensures a smooth paste.
Heat oil in a heavy pot over medium heat and brown the beef cubes in batches. Set aside.
Browning the meat in batches prevents overcrowding, ensuring even browning.
Add the cardamom, bay leaves, cloves, peppercorns, and cinnamon stick to the pot. Stir until aromatic.
Toasting the spices releases their essential oils, enhancing the flavor.
Add the onions and sauté until golden brown.
Stir frequently to prevent the onions from burning.
Mix in the ginger-garlic paste and cook for 1 minute.
Cooking the paste removes the raw taste of the garlic and ginger.
Stir in the coriander, cumin, paprika, cayenne, and salt. Cook for 1 minute.
Add a splash of water if the spices stick to the pot.
Return the beef to the pot and mix well.
Coating the beef with the spices ensures even flavor distribution.
Add the yogurt gradually, stirring well after each addition.
Adding yogurt slowly prevents it from curdling.
Pour in water, bring to a boil, then reduce heat and simmer covered until the beef is tender.
Stir occasionally to prevent sticking and ensure even cooking.
Uncover and cook on medium heat to reduce the sauce to your desired consistency.
Reducing the sauce concentrates the flavors.
Sprinkle garam masala and black pepper over the curry before serving.
Adding spices at the end enhances their aroma and flavor.
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