In a small bowl, combine ground coriander, cumin, turmeric, paprika, red chili powder, and garam masala. Mix well and set aside while you heat the oil.

Heat 2 tablespoons of vegetable or mustard oil in a deep, heavy-bottomed pan over medium heat. Add one finely chopped large onion and sauté for about 10 minutes until it turns golden brown.

Stir in 4 minced garlic cloves and 1 grated-inch piece of ginger into the pan, cooking for an additional 1-2 minutes until fragrant. If desired, toss in a couple of dried red chilies.

Increase the heat to medium-high and add 1.5 lbs of beef chuck or stewing beef, cut into chunks. Sear the beef for 5-7 minutes, turning occasionally until it’s nicely browned.

Sprinkle the prepared spice mix over the browned beef and toast for 30 seconds, stirring continuously.

Pour in the puree from 1 large tomato along with 1 tablespoon of tomato paste, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together and let this base cook for about 5 minutes.

Add 1 cup of beef broth or water and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 60-75 minutes, stirring occasionally.

Taste and adjust seasonings as needed, adding 1 tablespoon of white vinegar or lemon juice for tanginess. Once the beef is fork-tender and the sauce is rich and thick, garnish with fresh cilantro.