1kg beef, cubed
salt to taste
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 dried chiles, finely chopped
2 tablespoons ground coriander seeds
1 teaspoon cumin and dhania powder
1 teaspoon turmeric
1 tablespoon Kashmiri masala
1 teaspoon ginger and garlic paste
2 teaspoons black pepper
4 ounces tomato paste
1 1/4 cup beef stock
1/4 cup ghee
2 teaspoons garam masala
Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well.
Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for two minutes. Add the coriander, cumin and dhania powder, turmeric, ginger and garlic, black pepper, Kashmiri masala, garam masala stir well and cook another two or three minutes.
Add the beef and lemon juice; stir well to coat the meat with the spices. Cook five to ten minutes. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently thirty to forty minutes until the meat begins to get tender.
The gravy should by this stage be very thick; if it is not, remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens. Sprinkle coriander over and serve.