Begin by heating 2 tablespoons of cooking oil in a large pot over medium heat. Add 1 finely diced onion and stir until light golden brown, about 5 minutes.

Stir in 2 black cardamom pods, 5 black peppercorns, and 3 cloves. Sauté for 1-2 minutes until fragrant.

Add 2 chopped tomatoes, 1 tablespoon of freshly minced ginger, and 1 tablespoon of freshly minced garlic. Sprinkle in 1 teaspoon each of salt, red chili powder, turmeric powder, cumin powder, and coriander powder. Cover and cook for 5-7 minutes.

Introduce 1 pound of ground beef, breaking it apart and mixing with the tomato sauce. Pour in ¼ cup of water, cover, and simmer on low for 15 minutes.

Remove the lid, increase heat to high, and let the curry bubble gently for about 5 minutes to reduce excess moisture.

Add 2 medium potatoes and another ¼ cup of water. Cover and simmer for about 10-15 minutes until the potatoes are fork-tender.

Stir in 1 teaspoon of garam masala, mix well, and garnish with fresh coriander, sliced ginger, and green chilies. Let sit for an additional 5 minutes with the lid on.

Serve your Ground Beef And Potato Curry warm with roti or basmati rice.