Place the cumin, coriander and cardamom seeds, fenugreek, chilli powder, turmeric and mustard powder in a food processor and processed until finely ground.

Heat the oil in a large pan, add the meat in 2 batches and cook over medium heat until browned all over. Transfer the meat to a bowl.

Add the onion, ginger, garlic and cinnamon to the pan, and stir over low heat until the onion is soft.

Add the spices and meat and stir until the meat is well coated. Add wine and sugar, and salt and pepper to taste.

Cover and cook over low heat for 1 ½ hours, or until the meat is tender. Stir constantly and add more beef stock or water as needed.

Remove the cinnamon stick before serving.

Sprinkle with chopped cilantro and serve with rice.

Enjoy!