Cook your meat in medium low heat with minced ginger and garlic.

Let it simmer until it's we'll dry, if it's lean, add oil at this point, if it's fatty then allow it to dry in it's oil.

Add salt and onions and constantly mix it to avoid burning until your onions are transparent or caramelized. Let it stick a little in the pot until it's golden brown.

Add in your blended tomatoes and give it a good mix until you completely undo the brownness that's stuck in the pot then cover and let it simmer to your desired thickness. You can add capsicum and Dania.