Step 1, Defrost beef and heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown hall sides, about 8 minutes; set aside., Step 2, In a bowl, tear dried peppers into small pieces with 1 cup of water. Microwave for 2 minutes until softened., Step 3, In a small skillet, toast cumin, cardamom, peppercorns, cinnamon pieces until fragrant., Step 4, In a small blender, add peppers, garlic, ginger, toasted spices with vinegar and water as needed to puree into a paste., Step 5, Heat remaining 2 tablespoons oil in pot over medium heat, add cumin seeds and garlic. Saute for 30 seconds, add onions and salt and cook until softened., Step 6, Add tomato paste and pepper puree, cook for 2 minutes. Add spices, nutmeg and sugar; stir in pepper water with bay leaf., Step 7, Add beef pieces and marinate the meat with the pepper paste for 4-6 hours or overnight (only simmer for 30 minutes if using Gardein beef alternative).

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