Tried this last night and it was delicious. I used slightly better quality beef though - diced steak instead of gravy beef or shin beef, which made it a little more expensive. However, because the beef was more tender, I cooked it for 30 minutes in the TMX and then 30 in the oven while I made something else and it was perfect, probably because the amount of liquid in the curry was right. I think if you cooked it for 2 hours in the oven to tenderise the beef it would definitely need more water.
I also left the spices whole and told my diners to pick them out. No reason for that except I forgot to grind them!
