Cut the meat into medium size cubes. Stir 1/2 teaspoon of sea salt in one cup of full-fat yoghurt. Marinate the beef pieces in the yoghurt mixture for at least 2 hours.
Peel the ginger, garlic, onions. Remove the stalks from the green chillis. Cut the onions, chillis and ginger into smaller chunks. Place all these ingredients in the food processor and process to a paste.
Place all spice seeds (cumin, cardamom, mustard, coriander and black pepper) in a small heated dry pan on your hob. Roast the seeds on the hob until they are fragrant. Break the cardamom seeds and remove the shells, keep the little small seeds inside. Using a mortar and a pestle grind all roasted spice seeds.
Mix the masala and garam masala with the ground spices, add 2 tablespoons of water, stir well with a spoon until all spices are well combined with the water. Leave the spice mixture aside.
Heat coconut butter or ghee in your multifunction cooker using the "Saute" function. Brown the meat until the moisture is reduced and the meat has changed colour and becomes golden in colour. Remove the meat from the multifunction cooker pan.
Transfer the ginger/onion/garlic/chilli paste from your food processor bowl to the multifunction cooker pan and saute it for a few minutes until the paste is soft. If needed, add some more ghee or coconut butter.
Transfer the spice mixture from your mortar to the pan with the ginger paste and cook for 2 minutes. Add the crushed cinnamon stick, curry leaves and bay leaves. Be careful not to burn the ginger and the spices, as the saute function on most multifunction cookers can be quite hot, and that will result in a bitter taste in your curry.
Add the meat to the spiced paste in the multifunction cooker pan, stir to coat the meat well with the paste and saute for 1-2 minutes until the meat absorbs the flavours. Pour red wine and cook for 2-3 minutes or until the wine is reduced.
Pour the tomato puree into the multifunction cooker pan. Add one teaspoon of brown sugar to the tomato sauce. Cook for 2-3 minutes until some of the moisture has evaporated. Turn the "Saute" function on your multifunction cooker off.
Add 4 tablespoons of yoghurt and stir to combine well into the tomato and spices mixture.
Add water. If you like your curry with more sauce, double the amount of water in my recipe.
Turn the Slow cooking function of your multifunction cooker on, secure the lid on the cooker and let the curry cook for 4 hours.
Serve the dish on a bed of cooked balsamic rice, sprinkled with dehydrated onion bits and chopped fresh coriander on the top. If the curry is too spicy to your taste, add 1-2 tablespoons of yoghurt.