Place the onion, chillies, garlic and ginger into a blender and blitz into a paste.
Spray the bottom of a casserole dish 5 times with the low fat cooking spray. Turn the heat on high, then lower to medium when the oil begins to bubble. Add the cumin and fenugreek seeds, stir them around so they begin to release their flavour, and add 1 tbsp. water.
Stir in the onion mixture and cook, stirring until lightly browned.
Add the paprika, garam masala and turmeric, cook, stirring well for 1 minute.
Add the bowl of the beef, brown it in the mixture.
Add the ½ tin of tomatoes, water and salt. Stir well for 2 – 3 minutes until well blended. Bring back to the boil.
Put in the oven and cook for 30 minutes, stir and check.
Cook for a further 30 minutes, or until the meat is tender. Then serve.