Bangladeshi Blackened Beef

Directions

Place 1kg of beef chuck, cut into 2cm pieces, into a large pot or dutch oven along with 1/2 a cubed onion, 250ml of plain yogurt, and the following spices:
2 bay leaves
2 black cardamom pods
1 cinnamon stick
2 star anise
5 cloves
15 peppercorns
10 coriander seeds
1Tbsp Kashmiri chili powder
1tsp ground turmeric
1tsp ground coriander
1/2tsp Ground Mustard Seed
3tsp salt

In a food processor, blend 5 peeled cloves of garlic, a 3cm knob of ginger, and a little oil, until you have a smooth paste. Add in 2Tbsp of the mixture.

In a Skillet, fry 1/4 a thinly sliced onion in 75ml of oil until brown and crispy. Transfer to a paper towel to dry off, then add them into the meat mixture along with their cooking oil.

Now that the hard part is done, mix thoroughly, cover the pot and leave to marinate for at least an hour.

Once marinated, cook on high heat, stirring frequently, for 10min.
Reduce to low, cover, and cook for 30min.
The yogurt should've fully separated by now, so stir thoroughly, making sure nothing's stuck to the bottom.
Cover the pot and cook for 30 more minutes.
Add 1tsp of ground black pepper, 1/2tsp of ground nutmeg, 1/2tsp ground cumin, and 1/2tsp celery seed.
Mix well, cover and cook for yet another 30min.
Test for salt and season if necessary.

To a skillet, add 75ml of oil, and sauté the remaining quarter of a thinly sliced onion.
Add 3 cloves of sliced garlic and 5 dried chilies, and fry till golden.
Add onions and oil to the pot, stir to incorporate, and serve with rice.