Ingredients:
900grams or 2 pounds of braising steak; must be cut like bite-sized pieces
Little flour (plain)
5 tbsps or 75ml of vegetable oil
1 piece of medium-sized onion; must be finely sliced
4 pieces of green pods of cardamom
2 pieces of bay leaves
1 garlic clove
Water
2 tsp or 10ml of curry powder
1 tsp or 5ml of chili powder
1 tsp or 5ml of mustard powder
1 piece of small onion; chopped finely
4 cloves of crushed garlic
5 centimeter or 2 inches of ginger root; grated
1 pc of green chili; finely chopped
1 cup garam masala gravy combine a cup of water and 2 tbsps of garam masala paste to make gravy
4 tbsps or 60ml of fresh coriander; finely chopped
1 tbsp or 15ml of fresh coriander; roughly chopped
 
Procedure:

   1. Start by heating the oil in a pan on a medium fire
   2. In a plain flour, roll the beef.
   3. In small batches, start frying the beef and wait until it’s brownish.
   4. Put your beef, cardamom pods, bay leaves and sliced onion and the whole clove of garlic in a casserole then cover it with water. Cover it with the casserole lid and then cook for two hours at 200° Celsius or 390° Fahrenheit.
   5. Create a paste of mustard powder, chili powder and curry powder with a small amount of water
   6. Fry the onion and wait until it is translucent; add the grated ginger, green chili and crushed garlic then stir fry on a medium fire and wait 5 mins.
   7. Put the mustard powder, chili powder and curry powder paste; stir in then fry for about 30 sec.
   8. Combine the beef cooked from the casserole into the pan.
   9. Now put the gravy and simmer for at least 5 mins or wait until the beef is hot, continue stirring.
  10. When needed, put some juice from the casserole so that the curry won’t become very dry or thick.
  11. Add the fresh coriander and then cook for at least a minute.
  12. Serve with rice and then garnish with the fresh coriander, roughly chopped.