This is my all time favourite curry to make; it's pungent flavour wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavours will develop and the curry will become even more delicious!
If you don't have garlic or ginger paste, simply use the same amount of freshly grated garlic or ginger.
I have made this twice and have enjoyed it both times. I don't usually enjoy curries due to mouth numbing which spoils it for me. This one was medium hot and very tasty, it did numb my mouth but in an enjoyable way. The recipe said for 8 this must be a mistake because we felt it would only feed 3. Good job we had only made it for two with some for the freezer. - 18 Nov 2012
This as good as my local Indian Restraunte . never need to buy any more lol - 14 Mar 2014
I did deviate a touch to suit what was on my shelves but really good - 17 Apr 2013