Rinse, dry and skin the meat. Grind chopped ginger with 4 tbsp water in a hand blender to a paste.
Bring oil to medium heat in a saucepan, pour in as many pieces of meat as one layer can loosely hold and brown on all sides. Remove with a slotted spoon and place in a large enough bowl.
Add the garlic to the hot oil form and brown. Bring to medium heat, add the ginger paste, stir for 1 minute. Add all the spices except the juice of one lemon, stir another 1 minute. Add the meat together with the accumulated juice with 150 ml of water and the juice of one lemon. Bring to a boil while stirring, make 15 min with the lid closed at low temperature. Turn and make another 10 to 15 min with the lid closed, until the meat is tender. If necessary, cook a tiny bit with the lid open.
Tip: Always use aromatic spices to enhance your dishes!
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