Heat oil in a pot and add onions and sauté for 2-3 minutes.

Now add the meat, ginger-garlic paste, yogurt, salt and turmeric and saute for a few minutes. Cover and let it cook for 15-20 minutes on low heat.

Now add the tomatoes, chillies, red chili powder and garam masala powder and cook on medium heat.

Meanwhile, dry roast the coriander seeds, nigella seeds, mustard seeds, fennel seeds, fenugreek seeds, cumin seeds and dried red chili on a pan for 5-6 minutes on low heat.

Remove from heat and allow it to cool down. Use a mortar and pestle or a food processor to grind the species to a coarse powder.

Add 2 tablespoons of this to the curry and give it a good mix. Cover and cook on low heat for 2-5 minutes, until the curry is simmering.

Serve it in a bowl with some lemon juice and garnish with coriander leaves.