Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
In a very large heavy-bottomed pot (I had to use two as none of mine were large enough to hold all the ingredients!), heat half the olive oil. Add the chopped celery, onion, carrot, garlic and spices. Fry for a few minutes to soften.
Cube the meat and slice the onion; peel and dice the tomato. Heat the oil and add the cinnamon stick, cardamom pods, onion and curry leaves. Fry until the onion is light golden brown in colour.
Toss the beef cubes in flour to coat. I usually mix the flour with salt and pepper in a Ziploc bag and toss the cubes in there – works like charm and very little mess. Heat 2 Tbsp of oil in a large shallow pan and cook the meat in batches till lightly browned. Remove from the pan and keep warm.
