Heat the oil in a large skillet or karahi over medium heat.
Sauté the chopped onion until it turns golden brown.
Add the minced garlic and grated ginger, and cook for another minute until a fragrant aroma arises.
Add the minced meat and cook for 15–20 minutes, stirring occasionally, until lightly browned.
Sprinkle in the coriander, cumin, turmeric, chilli powder, black pepper, and salt. Stir thoroughly so the spices coat the meat evenly.
Mix in the pureed tomatoes and cook until the oil separates from the masala mixture, about 5–7 minutes.
Add the yoghurt and stir immediately to prevent any curdling
Sprinkle fresh coriander, dried fenugreek, lemon and julienned ginger leaves on top for garnish.
Serve the dish hot with naan or rice.
Latest comments (2)
Your recipe talks about coating the meat in the masala? Which masala as the spices aren’t added until later. Love your recipes but the way 😍
Ah yes, that was just a typo in the instructions, thanks for spotting it! The spices are added after the meat starts cooking. Really glad you’re enjoying the recipes 😍