Add all ingredients except the potatoes in the spice mixture to a large Dutch oven. Mix well. Add the onions and the beef. Mix and cover. Simmer on medium low heat for 1.5 hours. Stir as needed.
Add the potatoes. If the liquid does not cover the entire mixture, add hot water. Mix and cover. Cook for another hour or until the beef and potatoes are fork tender. If there is too much fat or oil on top of your curry, remove and discard the excess fat using a ladle. Serve hot. Finally, garnish with chopped cilantro if desired.
