Ingredients:
• 5 tbsps. olive oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 5 green chili peppers, finely sliced
• 1 tsp ginger paste
• 3 whole cardamom seeds
• 2 whole cloves
• 2 cinnamon sticks or 1 tbsp. powdered cinnamon
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. garlic powder
• 1/4 tsp. cayenne pepper or more fort hotter
• 2 pounds of red potatoes cut in 3 ¼ inch chunks
• 4 cups of beef stock or broth
• Salt and pepper to taste
• 2 pounds stew meat
Directions:
Heat 2 tablespoons of olive oil over medium-high heat in the thick bottomed pan. Once oil is up to temperature, brown the meat on all sides and then set it aside.
Add 2 tablespoons of olive oil and let it get hot. Add onion and simmer until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking until the onion is caramelized, 15 to 20 minutes more.
Add minced garlic, green chilis, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook until the garlic begins to brown, 3 to 5 more minutes.
Add cumin, coriander, turmeric, garlic powder, cayenne pepper, and 2 cups of broth into the onion mixture. Simmer until most of the broth has evaporated and the mixture has thickened.
Stir in stew meat until coated with spice mixture and simmer covered over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about two hours.
After 1 ½ hours, add the potatoes to the pot, add the remaining 2 cups of broth. Stir well to coat the potatoes with the spice mixture. Cover the pot and continue cooking for 30 more minutes.
Check the potatoes for doneness, then stir one final time to help thicken the broth. Serve hot.