Heat the oil in a large skillet or karahi over medium heat.
Sauté the chopped onion until it turns golden brown.
Incorporate the minced garlic and grated ginger, and cook for another minute until a fragrant aroma arises.
Add the minced meat to the skillet, ensuring it is well-coated with the masala. Cook for 15-20 minutes or until the meat is thoroughly cooked, stirring occasionally.
Combine the spices and salt. Stir thoroughly to incorporate the spices into the masala mixture.
Introduce the pureed tomatoes to the skillet and continue cooking until the oil separates from the masala mixture, which typically takes 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 (1)
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 😍