1Bring the 4 cups of water to a boil in a Dutch oven or soup pot. Add the beef, garlic, and ginger, and stir well. Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes. If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in.
2Remove from the heat, and drain, but reserve the excess water for later.
3Return the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil. Once the oil is shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
4Add the tomatoes to the onions, and continue cooking, stirring occasionally, until the tomatoes are falling apart, 3 to 5 minutes.
5Add the drained beef to the tomato and onion mixture, and stir well. Continue cooking over medium heat for 5 minutes, stirring occasionally.
6Add the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well.
7Add back the excess water that was used for cooking the beef, along with enough extra water to cover. Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for about 1 hour, or until the meat is tender and the sauce is thickened. Add additional water if your beef curry begins to dry and stick, or if would like your curry to have more of a soupy consistency.
8When the beef curry is ready, remove from the heat, give it a taste, and adjust the seasonings as desired. Garnish with fresh chilis and cilantro.
