dried red chilies, cored, seeded and chopped
small onions, chopped
piece fresh root ginger, chopped
lean beef, cut into bite-sized pieces
cloves garlic, crushed
onion, sliced into thick rings
seeds from 3 cardamom pods, crushed
Put chilies in a small blender. Add 4 tablespoons hot water and leave until slightly softened. Add half of the small onions and half of the ginger to the blender and mix to a paste. Put beef in a large bowl. Add spice paste from blender, coriander, cumin, tomato ketchup, turmeric and paprika. Stir together. Cover and leave for at least 1 hour to marinate.
In a wok, heat oil over medium high heat. Add remaining onion and ginger and garlic. Fry, stirring for 3 minutes until lightly browned. Stir in cinnamon stick and cardamom and stir fry for 1 minute. Add meat and marinade and stir fry for 5 minutes. Add 350 ml water and sugar and salt to taste. Cover pan. Simmer very gently for 11/4 hours or until beef is tender. Stir occasionally. Add onions rungs and cook for 3-5 minutes or until soft.