Step 1

• Grind the seeded chilies, cumin, coriander, peppercorns, cardamom, fenugreek, cinnamon stick, and turmeric. Add the vinegar and blend until you have a smooth paste.
• Coat the meat, cleaned of fat and cut into 2 cm cubes, with this marinade, cover and leave for 3 hours in the refrigerator

Step 2

• Sauté the finely chopped onion in a deep frying pan with 4 tablespoons of oil over medium heat. Add the thinly sliced ​​garlic cloves, the very thinly sliced ​​ginger, and the peeled, seeded, and diced tomatoes. Mix and simmer for 10 minutes over low heat.
• Add the meat and fry over high heat, stirring constantly until well browned.
• Add 1 1/2 cups of water, bring to a boil, add the sugar, mix, cover and cook over low heat for at least 1 1/2 hours, stirring occasionally.
• Adjust the salt, cook for another 5 minutes
• Remove from heat and serve