Step 1

Using a sharp chef's knife and sturdy cutting board, trim excess fat and cut the beef into large bite-size cubes (about 2 inches). Set aside.Pro tip - don't cut the meat into small pieces as the slow cooking will eventually shred it.

Step 2

In a pan or Dutch oven pot over medium heat saute onions in oil for about 5 to 7 minutes until lightly golden.Pro tip - the caramelized onions give this curry that depth of flavor so cook low and slow so it does not burn.

Step 3

Add the ginger and garlic - saute another minute. Then add the bay leaves,, spices (curry powder, cayenne, paprika, garam masala), and 2 tbsp of water. Pr tip -the water prevents the spices from burning. But, do not add too much we still need them to cook and become aromatic

Step 4

Once you can smell the wonderful spices - add the yogurt and meat. Season with salt and pepper. then add the lemon juice and make sure everything is well combined Pro tip - combine the yogurt well with the meat and cook on medium-low so it does not curdle.

Step 5

Bring to a boil over medium heat.

Step 6

Then, lower the heat to a simmer and cook on low for 1 to 1 1/2 hours stirring occasionally. Add 1/4 to 1/2 cup water if necessary to prevent it from sticking at the bottom.Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 1/2 hour or less

Step 7

When cooked to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

Step 8

Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tenderPro tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender

Step 9

When done, sprinkle chopped fresh cilantro or parsley and give it one good stir.

Step 10

Enjoy!