On medium heat, heat oil, add cumin, and fry until seeds stop spluttering.
Add the onions. Cook until pale gold in colour. Add the ginger paste and garlic paste. Stir for a minute or so.
Add garam masala, cumin, coriander, and salt to taste. While sautéing, stir consistently until the oil separates from the masala. Spices are done at that point.
Add minced meat. Sauté until it browns. Stir well so it doesn’t burn. This takes between five and seven minutes.
Add tomatoes and stir while cooking until they become softened.
Remove from heat.
Add lemon or lime juice. Combine well.
Garnish using coriander leaves.
Serve with plain rice or flatbread.
