4 tbsp oil
1 medium onion, chopped
3 cloves garlic
320 grams minced meat lamb, chicken, goat, beef etc
4.5 (190g) tomtoes chopped finely
1 tsp salt
1 tsp cumin
1.5 tsp ground coriander
1 tsp red chilli powder
0.5 tsp garam masala
coriander for garnish, optional
green chilli for garnish, optional
julienned ginger for garnish, optional

Begin by heating the oil in your pan or pot. Once heated, add the onions, garlic and ginger and saute till brown
Add the minced meat and brown.
Once sufficiently browned, add all the spices and 1 cup of water for lamb, beef or goat and 1/2 cup for chicken. Bring to a boil, then allow to simmer.
Simmer till the meat is 3/4 of the way cooked. This will vary for the kind of meat you have but I find the times to be around 25 minutes for lamb and mutton, 35 minutes for beef and 10 minutes for chicken. Once this stage is reached, add in the tomatoes.
Continue to simmer on medium-high until the water begins to dry out and the oil starts to separate from the curry. You will need to stay near the stove constantly at this point to ensure the water dries without allowing the curry to burn.
Once the water has mostly evaporated and the consistency is of your liking, turn off the heat.
Garnish with julienned ginger, green chilli and chopped coriander (optional)