3 TBSP Cardamom & Cloves Sri Lankan curry powder
2 TBSP oil
1 lb beef shoulder
2 tsp lemon juice
1 can whole tomatoes with juice
3 bird’s eye chilies
2 TBSP garlic flakes
2 TBSP tomato paste
8 curry leaves
1 tsp fenugreek leaf
1-2 cups water
Heat a large heavy saucepan on medium heat. Add curry powder and cook with wooden spoon for 2 minutes, until fragrant. Add oil and stir to make a paste. Add onion and cook for 2 minutes until lightly brown.
Add beef and sear in batches of 6 pieces at a time. Cook 5-7 minutes until coated with spice. Return all to the pan when done. Add all other ingredients. Bake in a 250 degree oven for 2 hours until beef is tender.
Optional garnish with thinly sliced green spring onions on rice.