Stovetop

1. Place the diced beef, ½ cup sliced onion, garlic, ginger, ½ tsp turmeric, 1 tbsp ground coriander, 1 tbsp garam masala, and 1 tsp red chilli powder in a large frying pan or pot.
2. Season with salt and add enough water to cover the beef.
3. Bring to a simmer, cover, and cook for about 1 hour, or until the beef is tender. Add a little more water during cooking if needed.

Pressure cooker

1. Place the diced beef, ½ cup sliced onion, garlic, ginger, ½ tsp turmeric, 1 tbsp ground coriander, 1 tbsp garam masala, 1 tsp red chilli powder, and optional coconut slices in the pressure cooker.
2. Season with salt and stir to combine.
3. Cook under pressure for 5–6 whistles, or until tender.
4. Remove from the heat, release the pressure safely, and set aside.

Make the tempered curry sauce

1. Heat 2 tbsp oil in a large frying pan over medium-high heat.
2. Add the mustard seeds and let them splutter.
3. Add the bay leaves and cinnamon stick. Sauté for a few seconds.
4. Add 1 cup chopped onions and cook for 3–4 minutes, stirring occasionally, until browned.
5. Add ¼ tsp turmeric, 1 tsp ground coriander, 2 tsp garam masala, and ½ tsp red chilli powder. Cook, stirring constantly, for about 1 minute.
6. Season with salt and add a little water to form a thick sauce.
7. Bring to the boil, then lower the heat and simmer for 2–3 minutes.
8. Add the cooked beef along with some of its cooking liquid. Stir well to combine.
9. Add the chopped coriander/cilantro and simmer for another 5–6 minutes, until the sauce is thick and coats the beef.
10. Taste and adjust the salt. Garnish with extra coriander/cilantro if desired.

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