Add the bay leaf, red chillies, curry leaves and onions.
Now, add the beef pieces in and let it fry for 5 minutes.
Check to see if the gravy has thickened every now and then. Add a little water if the meat starts sticking to the bottom and sides of the vessel. The gravy must be thick.
Whenever I make beef curry, I always steer clear of the lean cuts of meat. I always buy it with the connective tissue and some fat — you will get a tastier beef pepper gravy this way (plus it’s way cheaper!). Also, it tastes better when eaten the next day, so I’d suggest making it the day before.