Place all the ingredients for the spice paste ingredients in a small food processor and whizz until fine.
Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
Lower heat to medium low. Add the prepared paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens
Add all remaining curry ingredients and the beef. Stir to combine.
Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender.
Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.
The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking.
Serve with rice, a sprinkling of chilli, and even sweet and sour pickles!