For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well.
Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours.
Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour.
After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper.
Recipe adapted by Graham Kerr