Beef Madras - cooking recipe

Ingredients

1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry)
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon black mustard seeds
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1 1/4 cups coconut cream
4 tablespoons ghee or 4 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, chopped
1 lb beef, trimmed and cut into 2-inch cubes
1 cup beef stock
fresh lemon juice
kosher salt
pappadams, to serve (Indian bread)

Preparation

In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
Uncover, stir in remaining coconut cream and lemon juice; season with salt.
Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.