• Step 1: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
• Step 2: Add the diced onion to the pot and cook for 3-4 minutes, until softened. Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
• Step 3: Add the ground cumin, coriander, garam masala, paprika, and salt to the pot. Stir to coat the beef and onion mixture with the spices, and cook for 1-2 minutes to toast the spices.
• Step 4: Pour in the beef broth and diced tomatoes, including the juices. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is very tender.
• Step 5: Stir in the coconut milk and continue to simmer, uncovered, for an additional 10-15 minutes, or until the sauce has thickened to your desired consistency.
• Step 6: Taste and adjust seasoning as needed, adding more salt or spices to your preference.
• Step 7: Serve the Indian beef curry hot, garnished with fresh chopped cilantro. Enjoy with basmati rice, naan bread, or your favorite accompaniments.