Heat the ghee or neutral oil in a heavy-bottomed pot, cast-iron skillet, or traditional karahi over medium-high heat.

Add the bone-in beef pieces, fresh ginger paste, and fresh garlic paste. Sear the meat for 8 to 10 minutes until deeply browned on all sides.

Stir in the finely diced Roma tomatoes, salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for 5 minutes until the tomatoes begin to soften and break down.

Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until the beef is incredibly tender and the liquid has reduced to a thick curry sauce.

Remove the lid and increase the heat to medium. Sprinkle in the garam masala and add the slit green chilies. Stir continuously for 5 to 7 minutes to allow the oil to separate from the rich tomato gravy.

Remove from heat and garnish generously with chopped fresh cilantro and ginger matchsticks. Serve immediately with hot naan or roti.