• Heat 1 tablespoon of ghee or oil in a large frying pan over medium heat. Add beef, and fry, tossing in between, for about 3 minutes or until beef is browned. Remove from pan. Set aside.
• Add 1 tablespoon oil to the same pan. Add bay leaf and cumin seeds. Sauté, stirring, for about one minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add garlic and ginger. Sauté, stirring, for 1 minute or until fragrant.
• Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for few seconds or until aromatic. Add tomato paste. Saute, stirring occasionally, for 1 minute.Add browned beef and lemon juice. Toss to coat in the spices. Add water to make thick sauce. Season with salt.
• Bring to the boil. Cover with a lid. Simmer for 1 hour. Stir in coriander (cilantro) leaves. Heat through.Serve with rice, naan or parathas.

Cook in oven:

• After step 3 , sprinkle with curry leaves and coriander leaves, and transfer to an ovenproof dish. Cover with lid. Bake at 180C or 350F for 2 ½ hours.Cook in slow cooker:After step , transfer the curry to the slow cooker. Sprinkle with coriander leaves. Cook on low for 7 hours or on high for 4 hours.

Cook in instant pot:

• Turn on sauté mode. Continue until step 3. Sprinkle with coriander leaves and curry leaves. Close with lid. Select manual mode and set the timer for 20 minutes. After 20 minutes, let the pressure release naturally for 15 minutes. Remove lid.