Beef Dopiaza Curry - cooking recipe

Ingredients

3 tbsp vegetable oil
4 large onions, peeled, 3 sliced and 1 diced
4 1/2 lbs beef shank, boned and cut into 1 1/2-inch pieces, with the fat removed
1 None cinnamon stick
1 tsp cardomom pods
1/2 tsp cloves
5 cloves garlic, crushed
1 piece (1/4 inch) ginger, grated
2 tsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
1 tsp fenugreek seeds
1/2 tsp ground turmeric
1/2 cup plain yogurt
2 None long green chili peppers, finely chopped, or 1/2 tsp cayenne pepper
1 tsp sea salt
1/2 tsp garam masala

Preparation

Heat 2 tbsp of the oil in a large skillet on medium heat. Cook the sliced onions until very tender. Remove from the pan. Add the beef in batches and cook until browned all over. Remove from the pan and add to the onions.
Add the remaining oil to the pan. Cook the whole spices for 30 seconds. Add the diced onion, garlic and ginger and cook until softened. Add the crushed spices, fenugreek and turmeric and stir to combine.
Reduce the heat to medium. Add the yogurt a spoonful at a time, stirring to combine after each addition. Return the meat and onions to the pan with any of their juices. Add 2 cups water, chili peppers and sea salt. Stir to combine; bring to a gentle simmer. Partially cover and simmer until the beef is tender for 2 to 2 1/2 hours. Add the garam masala and mix well. Check the seasoning.
Serve with cardamom spiced rice or naan bread.