The quintessential Pakistani meat and potato curry
Put the beef chunks, onion, garlic, ginger, red chilli powder, and salt into a pot with two cups of very hot water. Mix.
Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release
Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface.
Then in go the tomatoes, cook until the oil rises above the surface of the masala.
Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
Now add more water if needed and the garam masala, cook for two minutes and adjust seasoning.
Switch off the stove and add some bright fresh cilantro and green chillies - you can leave these whole, slice them lengthwise or finely chop them. Add a squeeze of lemon juice and dig in with some chapati (flatbread) or naan.
Classically you would saute the onions, ginger, garlic first in a little oil. Then you'd add the spices, cook for a minute and add the meat cubes to brown them a little before tenderizing the meat. This produces better flavour but it requires more time.