• Cut the beef into 3cm (1¼") cubes.
• Add three tablespoons of boiling water to the tamarind and allow it to soak for 10 minutes, then pass it through a fine-mesh sieve.
• Roughly chop the onion for the marinade.
• Add all of the ingredients for the marinade, with the exception of the cardamom pods, to a blender and blitz to form a paste.
• Add this paste with the cardamom pods to the cubed beef and allow it to marinade for at least 8 hours, although it is better to do it for 24.
• Cut the onion for the curry into 8 wedges.
• Thinly slice the chilli pepper.
• Dice the tomatoes.

Instant Pot Instructions:

• Place the Instant Pot in saute mode and when it is hot, add the ghee followed by the onions and cook until they begin to colour.
• Add the beef with the marinade and stir to combine with the onions.
• Throw in the tomatoes, green chilli pepper, and water.
• Seal the lid and cook for 35 minutes on high pressure, then allow the pressure to release for 10 minutes before opening the valve.
• Remove the meat with a slotted spoon, set the Instant Pot to saute mode and reduce the sauce by two-thirds.
• Return the beef, stir and serve.

Stovetop Instructions:

• Heat a medium (24cm or 10") heavy-based saucepan over a medium-high heat.
• Add the ghee followed by the onion and cook until it starts to colour.
• Add the beef and stir to combine with the onions.
• Throw in the tomatoes, green chilli pepper, and water.
• Stir to combine and bring to a boil, then reduce the heat, add a lid and cook gently for 90 minutes.
• Remove the lid and cook for a final 30 minutes on a gentle simmer.