1. preheat the stove to 160 degrees.
Blend ginger, tomatoes, garlic and yogurt in a food processor. Set aside.
3. Highly heat 2 tbsp. oil in a large frying pan. Rub meat pieces and bones dry with paper towel. Brown for 3-5 minutes. Then place the meat in a heavy-bottomed dish.
Add the remaining 4 tbsp. oil to the frying pan and sauté the onions. Stir fry until light brown. Add the cloves, cardamom, turmeric, cayenne pepper and salt and fry for 1 minute. Add the tomato yogurt puree and saute until reduced to a thick paste and the oil begins to settle (about 5 min). Remove from the heat.
5. add this paste to the meat in the Reindl form. Pour 3/4 liters of hot water into the frying pan, loosen the residue from the bottom and sides of the pan and pour into the Reindl. Stir and bring to a boil over medium heat. Then cover with aluminum foil.
Place in the oven on a medium shelf for 2 hours until tender. Stir occasionally to make sure nothing burns. Turn off the oven. Leave the Reindl in the oven for another 15 minutes. 7.
Take out the Reindl, discard the bones. Season to taste and bring to the table sprinkled with roasted ground cumin and chopped coriander leaves.
Taste best when prepared a few hours before serving and still have time to infuse. But it can just as well be prepared 48 hours before serving un
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