Heat a heavy-based pan over a medium to high heat, add the oil. Add the onion, garlic and ginger and stir until the onion turns golden brown colour.
Add all the dry spices, stir until well-combined, add a tablespoon of water if necessary to prevent sticking to the base of the pan.
Add the beef to the pan. Stir until coated in spices.
Pour in the tomatoes, break it up gently. Bring to the boil whilst stirring.
Once boiled, turn the heat down to simmer. Taste and adjust the seasoning as needed.
Simmer for about 1-1.5 hours and stir every 15 minutes to avoid tiny amount of sauce sticking to the pan. Cook until the beef is tender.
Garnish with coriander.