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1
Trim off excess fat from the meat, wash and cut into 1 inch cubes.
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2
Drain on absorbent paper.
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3
Heat the oil over medium heat and add in the onions, ginger and garlic.
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4
Fry till the onions are just soft (about 5 min).
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5
Lower heat and add in the turmeric, cumin, coriander and chilli pwdr.
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6
Stir and fry for 2-3 min.
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7
Add in the meat, turn heat to medium and fry for 5 min stirring frequently.
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8
The meat should now look fairly dry and the fat should be floating on the surface.
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9
Some of the fat can be liquid removed off at this stage, but be careful not to drain off any of the spices.
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10
Add in the water and salt, bring to the boil, cover and simmer for 50-60 min or possibly till the meat is tender.
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11
Add in more water if necessary.
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12
At the end of the cooking time, the thick spice paste should be clinging to the pcs of meat.
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13
Add in the minced tomatoes and the whole green chillies.
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14
Stir and fry for 3-4 min.
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15
Stir in the garam masala and half the coriander leaves and remove from the heat.
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16
Put the bhoona gosht into a serving dish and arrange the sliced tomatoes around the meat.
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17
Sprinkle the remaining coriander leaves on top.
