Cut your beef into 2 inch cubes, and slice your onions finely
Heat a heavy bottomed pan on medium high heat. Pour in your oils and let it heat up for a minute
Add in bay leaves and cinnamon sticks. fry for as couple of minutes to let the flavors release.
Then add in your cardamom, cloves, and black pepper pods. Give them 30 seconds-1 minute in the oil until the aromas release. Do not burn.
Throw in your onions. Sauté until translucent
Then add in your ginger and garlic paste. Sauté until the raw smells are gone. Do not burn.
Then add in all your ground spices and a splash of water to keep them from burning. Reduce until the oils come out. You can repeat this step multiple times for better flavor if you'd like.
Then add in your beef cubes. Fry in your curry for a few minutes until all the pieces are coated and the curry sticks to them. Then pour in a cup of water and your salt.
Turn your heat down to low, cover and let simmer for 2 hours until your beef is tender. Stirring once in the middle.
Throw in some green chilies, turn up the heat a little to bring it to a boil and let the sauce reduce or add more water depending on how thick/thin you want your sauce.
Taste and adjust salt and add a bit of brown sugar if needed.
Garnish with some cilantro right before taking it off the heat if you’d like, and serve with lime wedges. Enjoy!