Cut the boneless beef into small cubes if it is not already cubed, then place it in a mixing bowl.

Add roasted coriander seeds and roasted cumin powder to the beef.

Add crushed red chilies and ground turmeric to the beef.

Add salt and meat tenderizer, then mix until the beef is evenly coated with spices.

Cover the marinated beef and refrigerate it for 60 minutes.

Finely chop the garlic and slice the fresh ginger into thin julienne strips.

Heat the cooking oil in a karahi over medium-high heat.

Fry the chopped garlic in the hot oil until it becomes lightly golden.

Add the marinated beef to the karahi and fry it over high heat for 10 to 15 minutes.

Add the plain yoghurt and stir thoroughly until it is combined with the beef.

Cover the karahi and cook over low heat until the beef is tender, adding a small amount of water only if the pan becomes dry.

Remove the lid and increase to high heat, then cook until excess liquid evaporates and the sauce thickens around the beef.

Add the julienned fresh ginger and fresh green chilies to the karahi.

Add tikka masala and squeeze in the juice from the lemon.

Add coriander leaves leaves and stir-fry the karahi over high heat; sprinkle in a little water only if needed to prevent sticking.

Add ghee and cook for 5 minutes, stirring until the beef is glossy and sizzling.

Turn off the heat and serve the Beef Karahi Gosht hot.