Method
1.	Heat the oil in a large pan over a high heat, add the onions and stir fry for a
	minute or two.  Reduce the heat to medium and cook for 5 minutes until the
	onions are soft and transparent, stirring occasionally.
2.	When onions are soft and transparent, add the minced meat, garlic and cook
	for a further 5 minutes, until all the moisture has dried up and the meat has
	turned brown.  Keep stirring frequently.
3.	Next add chilli powder, coriander powder, turmeric, salt and 100ml water and
	stirring constantly, cook for 2 minutes.
4.	Now add chopped tomatoes and yoghurt.  Mix everything together and bring to
	the boil, cover and cook for 10 minutes, stirring occasionally.  Add a little
	water if the curry becomes dry during this time.
5.	Then add potatoes, water and stir to mix everything.  Bring the curry to the
	boil, cover and cook for 30 minutes over low heat or until potatoes are cooked.
	If water dries before potatoes are cooked, add more warm water.
6.	Finally add garam masala, green chillies and coriander leaves.
7.	Serve hot with rice and naan bread.