Fry onions, garlic, and chillies in groundnut oil until softened.
Add tomatoes, peppers, ginger, spices, and salt, then cover with 300ml water.
Simmer covered for 30 to 40 minutes over low heat.
Remove the cinnamon stick and blend the gravy until smooth.
Fry onion and garlic in ghee until they begin to colour for the rice.
Stir in rice, cardamom, cinnamon, and 650ml stock and simmer for 20 to 25 minutes.
Coat the beef strips in the spice, ginger, garlic, and chilli mixture.
Fry the beef in ghee for 3 minutes, then add aubergine and okra and cook until tender.
Combine the curry gravy with the beef mixture to warm through.
Serve the beef alongside rice and garnish with garam masala and fresh coriander.