Directions

1. Freeze beef just until firm enough to slice thin, about 45 minutes.
2. Using the side of a chef’s knife, lightly crush cinnamon stick and cloves on a work surface. Lightly crush fennel seeds and coriander seeds. Coarsely crack peppercorns.
3. Cook onion and ginger in vegetable oil in a large pot over high heat, stirring frequently, until well browned, 4-5 minutes (reduce heat if they start to brown too quickly). Add cinnamon stick, cloves, fennel and coriander seeds, and peppercorns to pot and cook, stirring, until fragrant, about 2 minutes.