Instructions: 1. Grind the peppercorns and cardamom seeds finely.

2. In a blender, blend the tomatoes and ginger.

3. Heat the oil in a saucepan and fry the onions until golden. Add the meat and the ground spices. Stir constantly and fry for 5 minutes.

4. Add the blended mixture, paprika and salt, mix with the meat and fry for a further 2-3 minutes.

5. Add the water, bring to a boil, cover, lower the heat to very low and cook for about 1 hour until tender. Garnish with coriander leaves and serve with rice.

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