• Heat 1 tablespoon oil in a large frying pan over high heat. Add beef. Cook beef, stirring occasionally, for 4-5 minutes or until browned on all sides. Do this in batches if needed. Remove from pan. Set aside.
• Reduce heat to medium-high. Add 1 tablespoon oil. Add onions and sauté, stirring occasionally, for 2-3 minutes or until browned.
• Add ginger and garlic. Sauté, stirring, for 1-2 minutes or until fragrant.
• Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for few seconds or until fragrant.
• Add tomato paste. Sauté, stirring, for 1 minute.
• Add beef stock (broth) and water. Stir to combine. Season with salt and pepper.
• Bring to a boil. Add browned beef.
• Cover and cook for one hour.
• Garnish with coriander (cilantro) leaves.
• Serve over a bed of rice or with rotis and parathas.

Make this in slow cooker:

• After step 7, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low.

Make this in instant pot:

• Turn on instant pot. On sauté mode, heat oil and sauté onions until browned. Add ginger and garlic. Sauté, stirring, until fragrant. Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, until fragrant. Add tomato paste and sauté for one minute. Add beef stock (broth) and water. Stir to combine. Season with salt and pepper. Put the lid on instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. If there’s too much sauce in the curry, you can turn on the sauté mode and cook a little longer to thicken it.