Instructions: 1. Trim meat of all external fat. Use a deep, heavy pot with lid. Brown meat on all sides. You should not need any added fat to brown adequately.

2. Add onion and garlic; cook until the onion is soft, about 3-4 minutes, stirring occasionally. Stir in coriander, cumin, tomato paste, 3/4 cup water, chilies and black pepper. Bring to a boil. Reduce heat, cover, and simmer for 2-1/2 to 3 hours or until meat is tender.

* For freezing, slice into thin slices and freeze in individual portions.

Cover with some of the sauce before freezing. Thaw and reheat slowly.

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