Cut the meat into bite-sized cubes (approx. 3 x 3 cm). Peel the onions and garlic clove and finely dice. Peel the ginger, cut a thumb-sized piece into small pieces. First slice lengthwise the fibers and then cut them into narrow strips. Boil the rest of the ginger on the spot.
Heat the lard in a large saucepan. Brown the meat in it in batches, lifting it out another time. Add onions, garlic and chopped ginger to the remaining fat form and stir-fry for 5 minutes. Add spices and fry for 1 minute.
Repeat adding the meat with the drained juice to the saucepan and pour the water. Close the lid and stew the ragout at low temperature for about 30 min.
In the meantime, blanch (scald) the tomatoes with boiling hot water and peel them. Cut into quarters, freeing them from the stem. After half an hour, add and cook covered for another half hour.
Stir a little yogurt into the curry and garnish with coriander leaves if desired. Serve with basmati rice and separate yogurt.
Tip: Stock up on high-quality spices – it pays off!
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