Ingredients

2 tbsp cooking oil
2 pounds beef, cubed to size 1/2 inch per side
2 medium shallots, finely sliced (onions would do too)
1 or 2 fresh chilies ( or your choice for heat)
2 tsps of crushed garlic (or powder)
2 tsps of crushed ginger (or powder)
1 tbsp of cumin powder
1 tbsp of coriander powder
1/2 tsp turmeric
2 tsp of salt
1/2 tsp of black pepper
1 cup of a red wine
1/2 cup milk
1 large carrot, cut into large chunks

Steps

Preheat the oven to around 200 degrees Celsius
Heat the oil in a cooking point over medium heat
When hot, add in the sliced shallots and stir fry until they are almost caramelized
Add in the cubed beef and stir fry until the beef starts to get browned.
Add in the ginger and garlic and stir fry for 2-3 minutes
Add in the turmeric, cumin and coriander and stir fry an additional 2-3 minutes
Pour in the wine, making sure you use the liquid to deglaze the bottom of the pot
Cook, stirring, occassionally for 4-5 minutes
Pour in the milk and cook another 4-5 minutes
Stir in the salt, pepper and carrot chunks
Cover the pot with a lid and bake covered in the oven for 1 to 1.5 hours. Preferably keep the lid sealed with foil but do check on it every 1/2 hour to make sure the liquid has not evaporated completely. Add 1/2 cup water if it looks too dry.