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Sauté - Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.
Cook 10 minutes - Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).
Blitz then stir - Put just ¼ cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.