• Roughly chop one of the onions and cut the second into 8 wedges.
• Peel the garlic and ginger and roughly chop the ginger.
• Remove the stems from the chilli peppers.
• Roughly chop the tomato.
• Cut the beef into 1.5 cm (½") chunks.

Hob/Stovetop Instructions:

• Add half of the ghee to a 30cm or 12" skillet or pan with a lid over a medium heat and add in onion wedges. Fry for 20 minutes until they get a nice colour, then remove and set aside.
• Blend the roughly chopped onion, garlic, ginger and chilli peppers to form a paste.
• Add onion puree and fry for 10 minutes, stirring regularly.
• Throw in the chilli powder, cumin, coriander, amchoor and beef. Stir to coat the beef.
• Pour in the water and add the fenugreek and diced tomato, then season with salt. Mix to combine, and add a lid, then cook covered on low for an hour.
• Remove the lid and add the onion wedges that we cooked earlier, cook, stirring regularly until the sauce thickens. This should take around 5-10 minutes.

  Add the garam masala and serve

Instant Pot Instructions:

• Put the IP into saute mode and when hot add half of the ghee.
• Fry the onion wedges until they begin to colour; this should take around 10-15 minutes, then remove and set aside.
• Add the remaining ghee. Pour in the onion and garlic puree and cook, stirring regularly, for 10 minutes.
• Add in the chilli powder, cumin, coriander, amchoor, salt, fenugreek and beef and stir to combine.
• Add the diced tomato and pour over the water.
• Add the lid, seal and cook under high pressure for 15 minutes with a 10-minute natural pressure release.
• Remove the lid carefully and switch on to saute mode.
• Add the onions that we cooked earlier and stir until the sauce thickens.
• Turn off the heat and stir through the garam masala and allow to sit for 3-4 minutes before serving.