Instructions: Trim off excess fat from the meat, wash and cut into 1 inch cubes.

Drain on absorbent paper.

Heat the oil over medium heat and add the onions, ginger and garlic.

Fry until the onions are just soft (about 5 minutes).

Lower heat and add the turmeric, cumin, coriander and chilli powder.

Stir and fry for 2-3 minutes.

Add the meat, turn heat to medium and fry for 5 minutes stirring frequently. The meat should now look fairly dry and the fat should be floating on the surface. Some of the fat can be drained off at this stage, but be careful not to drain off any of the spices.

Add the water and salt, bring to the boil, cover and simmer for 50-60 minutes or until the meat is tender. Add more water if necessary. At the end of the cooking time, the thick spice paste should be clinging to the pieces of meat.

Add the chopped tomatoes and the whole green chillies. Stir and fry for 3-4 minutes.

Stir in the garam masala and half the coriander leaves and remove from the heat.

Put the bhoona gosht into a serving dish and arrange the sliced tomatoes around the meat. Sprinkle the remaining coriander leaves on top.

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