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Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add chopped onions and cook until golden brown. Stir in garlic and ginger, cooking for another minute until fragrant.
Add turmeric, coriander, chili powder, and garam masala. Stir well to toast the spices lightly.
Add the ground beef or lamb, breaking it up with a spoon. Cook until browned and no longer pink.
Stir in the tomatoes and cook until the mixture thickens and oil starts to separate from the masala.
Reduce heat to low and mix in yogurt or coconut milk for a creamy texture. Simmer gently for 10-15 minutes, stirring occasionally.
Season with salt to taste.
Serve hot over steamed basmati rice and garnish with fresh cilantro.
Serving and storage tips:
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