First prepare the beef curry

Heat the oil and fry the chopped onion. When it gets translucent, add the ginger and garlic pastes.

Fry for a minute, then add the tomato paste and cook for a few minutes.

Now add the beef cubes and the spices, and stir fry for about 5 minutes, then add about 1 cup water and cook until the beef is tender. Add more water if necessary.

You can alternatively cook this in a pressure cooker for about 15-20 minutes depending on what cut of beef you’re using. Once ready, set aside.

For the coconut curry

In a bowl, whisk together yoghurt, gram flour, turmeric powder, red chilli powder and water until completely blended.

Pour into a pan and cook on medium heat until it thickens and is cooked through. Now add the coconut milk whilst stirring continuously.

Cook for about 20 minutes and when it’s done, adjust salt then add the lemon juice and mix well. Then turn off the heat. Set aside.

Boil 1 packet of spaghetti with a salt and a bit of oil, drain and you can now assemble your dish.

In a serving plate, place your boiled spaghetti, then pour the coconut gravy over it, followed by the beef gravy in the center.

Garnish with condiments of your choice.