Preheat oven to 220 ℃ / 450 ℉.

In a bowl add Beef, 3 g Salt, 3 g Pepper, toss to mix. Add 45 ml of the Oil, toss until Beef well coated.

On a baking sheet add parchment paper. Place a rack on baking sheet over parchment paper. Add Beef to rack, place in Oven for 35 minutes, (until Beef well caramelized). Keep drippings.

In a pot on medium high heat, add 45 ml Oil, allow to get hot. Add Onion, and Red Finger Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 8 minutes, (until it become golden brown).

Reduce heat to medium. Add Garam Masala, Coriander, Pepper, and Chili Powder, sauté for 2 minutes, stirring. Make a well in centre of pan, add a little Oil if required, add Garlic and Ginger, sauté for 30 seconds, mix well. Add Tomatoes, Salt, and Turmeric, mix well, cover, bring to a simmer. Reduce heat to medium low, simmer for 20 minutes. Use hand blender, blend until smooth.

Add Chicken Stock, Beef, and drippings to the pot. Bring back to a simmer, simmer covered for 35 minutes. Add Potatoes, bring back to a simmer, simmer uncovered for 35 minutes.

Mix in Corn Starch, until desired thickness.