2 tablespoons vegetable oil
1 (10 ounce) can chickpeas (garbanzo beans)
4 1/2 pounds beef tenderloin
4 teaspoons turmeric powder, divided
4 tablespoons Indian oil
1 tablespoon saffron oil
1 1/2 teaspoons chili powder, divided
Heat oil in a medium saucepan over medium heat; add chickpeas and saffron and saute for about 10 minutes.
In a large bowl, mix beef, turmeric, 1 tablespoon of the 1 1 tablespoon of oil, 1 1 tablespoon of saffron oil, 2 tablespoons chili powder, 1 3 1/2 cups chopped onion.