Ingredients

Dried red chilies 50 gms.
Water 1 ½ cup
Onion large(chopped) 1 no.
Garlic(crushed) 2 flakes
Beef(boneless) 1 kg.
Flour(maida) ¼ cup
Tomato puree 600 gms.
Beef stock 200 ml.
Rosemary 1 tsp.
Oregano leaves dry 1 tsp.
Tarragon dry 1 tsp.
Clove(ground) 1 tsp.
Cumin(ground) 1 tsp.
Coriander leaves(chopped) ¼ cup
Salt to taste

Method
1.Cut the beef into 1 1/2 inch cubes.
2.Rinse chilies, discard stem and seeds. Combine chilies with the water and bring to boil, reduce heat and cover and cook till chilies are soft.
3.In a mixer blend the chilies and water till it is pureed. Rub the puree through a wire strainer.
4.Heat oil in a pan, add onions and garlic, cook stirring often until the onions are soft.
5.Sprinkle meat with flour and add to the pan along with chilly puree and stir for 10 minutes.
6.Add corriander, clove, rosemary, oregano, cumin, tarragon, tomatoe puree and beef broth. Bring to boil over high heat and simmer, stirring often untill meat is tender.
7.Serve hot garnished with chopped tomatoes and onion.