Place the chopped onions and chopped green bird's eye chilies into a blender. Blend until a smooth paste forms, adding a drop of water or stock if needed to help the mixture blend evenly. Set this paste aside for later use.

Heat the ghee or canola oil in a large frying pan over medium-high heat until hot and shimmering. Add the black peppercorns, cinnamon stick, and cracked green cardamom pods. Stir and let them infuse the oil for about 30 seconds, being careful not to burn the spices. Add the diced beef to the pan and fry, stirring regularly, until browned all over.

Add the ginger-garlic paste to the browned beef and stir well to combine. Next, sprinkle in the ground cumin, ground coriander, tandoori masala powder, garam masala, turmeric powder, and Kashmiri chili powder. Cook for another minute to toast the spices and release their aroma. Then pour in the blended onion and chili paste from Step 1. Stir in the chopped tomatoes or passata, mango chutney, and beef or chicken stock (or water). Mix everything thoroughly to create a rich, flavorful base.

Bring the mixture to a simmer, then cover the pan and let it cook gently until the beef is succulent and tender. This will take about 30 to 40 minutes, but it could be a bit longer depending on your cut of beef. Once the beef is tender, remove the lid and simmer uncovered for a few minutes more to thicken the sauce to your desired consistency. I like to let the sauce reduce a bit more for a richer flavor.

With the heat on low, add the plain yogurt one tablespoon at a time, stirring gently so it doesn’t curdle. Season with salt to taste, then stir in the dried fenugreek leaves (kasoori methi). If you like, swirl light cream over the top for extra richness. To serve, garnish the curry with minced fresh cilantro and offer lime wedges on the side for squeezing over at the table—adding a burst of brightness. For more depth, I sometimes add just a tiny bit more lime juice right before eating.