In a large bowl, combine the beef with yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, salt, and lemon juice. Mix well and let it marinate in the fridge for at least 30 minutes, or ideally for 2-3 hours.

Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized (about 8-10 minutes). Remove half of the caramelized onions and set aside for garnish.

Add the garlic and ginger to the pot, cooking for 1-2 minutes until fragrant. Stir in the chopped tomatoes and cook until softened, about 5 minutes.

Add the ground cumin, coriander, garam masala, turmeric, and chili powder. Stir for 1-2 minutes to toast the spices.

Add the marinated beef to the pot, stirring to coat the meat in the spices and onions. Sauté for about 5-7 minutes until the beef is browned on all sides.

Pour in the coconut milk and beef broth (or water). Stir well, scraping up any browned bits from the bottom of the pot.

Add the bay leaf and bring the curry to a gentle simmer. Cover and let it cook for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the flavors have melded together.

Taste the curry and adjust seasoning with more salt or chili powder if necessary. For a deeper biryani-inspired flavor, you can add a pinch of saffron soaked in warm milk at this stage for added aroma and color.

Garnish the curry with fresh cilantro and the reserved caramelized onions. Serve hot over steamed basmati rice or alongside naan for the ultimate comfort meal.