1 lb. beef
1 lg. onion
5-6 black pepper corn
1/4 tsp. salt
1/4 c. oil
1 c. yogurt
1" stick cinnamon
2 lg. black cardamom
5-6 dried whole red peppers

Mix and cook everything together except red peppers. When the meat is tender, cook on high until water evaporates. Add red peppers and little water to cover and put on low heat. The curry should not be too dry or too thin. Cook until liquid separates, about 10-15 minutes.