Fresh green chilies, roughly chopped

Heat 4 tbsp of a high smoke-point oil (such as avocado, grapeseed, or vegetable oil) in your wok over high heat until it shimmers.

Add cumin seeds and let them sizzle and darken for 30 seconds until deeply fragrant.

Toss in the diced yellow onion and cook, stirring constantly, for 5 minutes until softened and beginning to turn golden at the edges.

Add the minced garlic and julienned ginger to the wok. Stir-fry for 2 minutes until fragrant and the raw edge is gone, but the ginger still has some bite.

Sprinkle in the cayenne pepper, turmeric and black pepper. Stir everything together and let the spices toast in the oil for 1 minute until deeply aromatic.

Add the chopped tomatoes to the wok and stir to combine with the spiced oil. Cook over medium-high heat for 10 minutes, stirring occasionally, until the tomatoes have broken down into a thick, glossy sauce and the oil begins to separate at the edges of the wok.

Increase the heat back to high. Add the sliced beef-steak in a single layer and let it sear undisturbed for 2 minutes to develop a dark crust.

Toss the beef with tongs and cook another 2 minutes until just cooked through. Use a meat thermometer to ensure internal temperature reaches at least 145°F (63°C) for medium-rare.

Season with salt, stir everything together and squeeze the lemon juice over the karahi. Toss once more and let everything marry together for 1 minute.

Remove from heat and scatter fresh cilantro generously over the top. Serve immediately while piping hot, scooped up with fresh flatbread or piled over steamed basmati rice.