Spicy beef curry

The gravy was really good, but the meat was too tough. You may want to make sure you have tender meat for this or pressure-cook the meat before-hand. In the latter case, skip step 12 and add the stock along with the meat.

Ingredients:

1. Beef: 500 g (chopped into 1" cubes)
2. Garlic: 6 pods
3. Ginger: 1" stick
4. Tomato: 6 small
5. Curd: 200 ml
6. Turmeric powder: 1 tsp
7. Coriander powder: 2 tsp
8. Cumin powder: 1 tsp
9. Garam masala: 1 tsp 
10. Cardamom: 4 pods
11. Cinnamon: 1" stick
12. Cloves: 6
13. Bay leaves: 4
14. Curry leaves: 10-15
15. Dried red chili: 3
16. Green chili: 6 (sliced into two)
17. Onion: 2 medium
18. Sugar: 1 pinch
19. Salt: according to taste

Procedure:

1. Wash the beef and marinate with 1 tsp garam masala, 1/2 tsp red chili powder, 1/2 tsp turmeric powder, salt and 2 tbsp cooking oil.
2. Grate the ginger into a coarse paste and crush the garlic.
3. Chop the tomatoes into small pieces (split each one into 8)
4. Dice the onions.
5. Crush the cardamoms, cinnamon and cloves into coarse powder.
6. Heat cooking oil in a wok.
7. Add sugar, red chili and bay leaves. 
8. As they start to get brown, add 3 green chili, 3/4 of the curry leaves, ginger and garlic. Keep stirring.
9. Add the onions. Keep stirring until brown.
10. Add the tomatoes. Keep stirring until they start to melt.
11. Add the beef and keep mixing until water starts to come out.
12. Add 4 cups of water, cover and cook at low heat for 30 minutes.
13. Add the curd. Add coriander powder, cumin powder, salt and the rest of the turmeric powder. Mix well, cover and cook until meat is cooked.
14. Add the rest of the spices: the green chilies and the curry leaves (crush them in your palm to get the flavour out) and the clove-cardamom-cinnamon powder.
15. Let it simmer for 2-3 minutes and it should have thick gravy when done.