It was a brisket, not sure what you call that stateside. Any way its a long slow cook in beef stock, I trimmed the fat and skin off and boiled it up while prepping and Stuck 2 stock cubes in it.
Mustard seeds, dried red chillies and some split yellow peas go in then chopped shallots, garlic, ginger, curry leaves and tin tomatoes so not your average curry.