marinade + beef

1. Put all of the ingredients of the marinade except the butter (or ghee, if using) into a blender or food processor, and run the machine until the ingredients are finely pureed.
2. Place the beef in a large bowl and pour the marinade and melted butter (or ghee, if using) over it. Mix thoroughly to coat the meat pieces with the marinade. Cover and let the meat marinate for at least 30 minutes at room temperature, or as long as overnight in the refrigerator. (Remove from the refrigerator about 30 minutes before you are ready to cook the meat.)
3. Transfer the meat, along with the marinade, to a heavy bottomed pan (she recommends one with a non-stick surface, but I prefer to use a Dutch oven). Place the pan over medium-low heat, and gently bring the contents to a boil. Reduce heat, and simmer, covered, until the beef is very tender. The beef is done when a fork or thin skewer pieces it without any resistance (about 2 1/2- 3 hours, depending on the heat, pan type, and meat quality). Stir frequently to prevent the sauce from sticking to the bottom of the pan and burning.

to finish

1. Heat 2 tbsp butter and 2 tbsp vegetable oil (or 4 tbsp ghee, if using instead) in a small frying pan over high heat. When it is very hot, add garlic, and stirring rapidly, fry for 15 seconds. Immediately add cumin, cardamom, and garam masala. As soon as the spices begin to sizzle and release their fragrance (about 3-5 seconds), turn off heat and pour the perfumed butter, along with the spices, over the meat. Add cream, and stir to distribute the ingredients.