• Heat oil in a large frying pan over medium high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
• Add garlic, ginger and green chili. Sauté, stirring occasionally, for one minute or until fragrant.
• Add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for one minute.
• Add tomatoes and beef. Season with salt and pepper. Sauté, stirring, for 3 minutes or until it starts to brown.
• Add beef stock (broth). Bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender.
• Stir in coconut milk. Simmer for another 5 minutes.
• Garnish with coriander (cilantro) leaves.
• Serve with rice, paratha, or naan.

Make this in Instant Pot:

• Turn on instant pot. In sauté mode, heat oil, and sauté onion. Add garlic, ginger and green chilies. Sauté for 1 minute. Add ground turmeric, ground coriander and chili powder. Sauté for 1 minute. Add beef and tomatoes. Add beef stock (broth). Season with salt. Stir to combine. Put the lid on the instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. Stir in coconut milk. On saute mode, simmer for 5 minutes. If there’s too much sauce in the curry, you can turn on the saute mode, and cook a little longer to thicken it.

Make this in slow cooker:

• After step 5, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low. Remove lid. Stir in coconut milk. Simmer for 5 minutes.