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1
Trim the fat from the meat and cut into 1-inch cubes.
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2
Heat the oil over medium heat and fry the onions, ginger and garlic until the onions are just soft (about 5 minutes).
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3
Lower the heat and add the turmeric, cumin, coriander and red chilli powder.
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4
Stir and fry for 2-3 minutes.
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5
Add the meat and turn the heat to medium.
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6
Fry for 5 minutes stirring frequently.
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7
Cover the pan and cook on medium heat until all the liquid dries out.
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8
Turn the heat to high and fry the meat for 2-3 minutes continuously.
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9
Reduce the heat to medium and fry for a further 7-8 minutes, stirring frequently.
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10
By now the meat should look fairly dry and the fat should be floating on the surface.
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11
Some of the fat can be drained off at this stage, but be careful not to drain off any spices.
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12
Add the water and salt and bring to the boil, cover and simmer for 50-60 minutes or until the meat is tender.
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13
Add more water if necessary.
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14
At the end of the cooking time, the thick spice paste should be clinging to the meat.
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15
Add the chopped tomatoes and the green chillies.
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16
Stir and fry for 3-4 minutes.
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17
Stir in the garam masala and half the cilantro leaves and remove from heat.
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18
Put the bhoona gosht into a serving dish and arrange the sliced tomatoes round the meat.
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19
Sprinkle the remaining cilantro on top.
