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Heat one tbsp of oil on a medium-high heat. Season the beef and fry for 5-8 mins, turning half way until evenly browned. Set aside on a plate.
Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden and caramelised. Add the garlic/ ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and honey and bring to the simmer.
Add the beef, put a lid on top of the curry and cook over a low heat for 2 hrs or until the meat is tender pull apart. Remove the lid for the last 20 minutes of cooking.
In the last 20 mins, stir through the 2 tsp Garam Masala, 2 tbsp double cream, and chopped coriander.
Put all the curry in an ovenproof dish and wait for the potatoes to crisp.
Par boil 3 large potatoes and roast as you do in the oven - and once the potatoes are crispy then tumble them into a dish with two tablespoons of butter and 2 tsp garam masala, sprinkle of salt and pepper and place on top of the curry with the added spices on them.
Add the torn apart bhajis for some texture.
Bake at fan 180°C for at least 10 - 12 mins, watching closely.