Beef Curry

Heat oil in pot over medium heat, add onions, cloves and cardamon (I use a spice bag or a metal loose tea strainer to make removal of the spices easy before serving). Sauté for 10 minutes until onions are translucent

In a separate bowl, combine the curry powder, garlic salt, paprika and chili powder.

Add beef and spice mixture to the onion mixture; stir well. Simmer and stir over medium heat, covered, for 1/2 hour. Then, add tomatoes and stir and simmer covered for 2–3 hours.

Remove cloves and cardamom seeds before serving. Serve over rice cooked with a pinch of tumeric and Patak’s Papadums.