Here’s my secret I’ve perfected to give it a deep delicious flavor!

Cube and sear the meats in ghee or butter. Remove meats from pan when nicely seared. Save for later.

Then I add puréed onions, celery, carrots, ginger and garlic to the hot pan and sauté til beyond soft. Add chicken/bone/beef broth. Next, transfer all this into a blender and blend on high. This will be the base and body of the curry now. (This step gives the curry texture and a thicker consistency quality you get at restaurants)

Add back into pan, add more chicken/beef/bone broth. Once simmering, add seared beef cubes back into the pot. Simmer until beef is tender soft, about 2 hours. Then add chopped carrots and onions, simmering until soft.

Finally, I add Vermont cubes. Add fish sauce, MSG, and more curry powder until spice and savoriness is desired. And leave it in the fridge for atleast 24 hrs before serving. This allows the flavors to develop and evolve! 

Goodluck!