Ingredients:

1 kg buffalo rump, cut into bite-sized cubes
2 onions, finely chopped
3 tomatoes, chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit lengthwise (adjust to taste)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cinnamon stick
2-3 cloves
2-3 green cardamom pods
1 bay leaf
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves for garnish

Instructions:

Marinate the Buffalo Rump:

In a bowl, combine the buffalo rump cubes with minced garlic, grated ginger, and salt. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.

Prepare the Curry Base:

Heat vegetable oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle.
Add chopped onions and sauté until golden brown.
Add the chopped tomatoes and cook until they turn soft and pulpy.

Cook the Buffalo Rump:

Add the marinated buffalo rump to the pan and mix well with the onion-tomato mixture.
Cook the buffalo rump until it is browned on all sides, stirring occasionally.

Add Spices:

Once the buffalo rump is browned, add the green chilies, cinnamon stick, cloves, cardamom pods, and bay leaf to the pan. Stir well to combine.
Add ground coriander, ground cumin, turmeric powder, and red chili powder. Mix until the spices coat the meat evenly.

Simmer:

Pour in enough water to cover the buffalo rump cubes. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1-1.5 hours, or until the buffalo rump is tender and the flavors have melded together. Stir occasionally and add more water if needed to prevent the curry from drying out.

Finish and Serve:

Once the buffalo rump is cooked to perfection, check for seasoning and adjust salt and spices if necessary.

Garnish the Indian Spiced Buffalo Rump Curry with fresh coriander leaves.
Serve hot with steamed rice, naan bread, or roti for a hearty and flavorful meal.