Step 1

Trim excess fat from beef and cut into cubes.

Step 2

Heat a heavy based saucepan on medium with oil and fry Spanish onions till soft (about 6-8 minutes). Remove and set aside. Add the chopped onions and fry for 8 minutes or until golden brown.

Step 3

Add turmeric powder and 4 tbsp. water. Add pepper powder, grated pepper, chilli flakes and ½ cup water. Stir to combine. Reduce heat to low.

Step 4

Add the tomato paste, stock cubes/stock powder and the Vegemite. Add a dash of water if required. Break the stock cubes well. Mix the Vegemite until it is evenly incorporated into the gravy and fry for 2 minutes. Add the beef, sugar and fry till the beef is evenly browned and is coated well with masala (3 minutes).

Step 5

Add 350 mL water and stir to combine. Raise heat to medium and bring to a boil. Reduce heat to low and cook beef for 40-45 minutes or until beef is tender. Stir from time to time to avoid catching or burning. Add salt to taste, bearing in mind that stock cubes and the Vegemite are high in salt.

Step 6

Serve hot garnished with the reserved fried onions, with plain rice, pulao, kulcha, naan or on a bed of soft creamy polenta.