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Cut the meat into 1 inch cubes. Mix 3 tbsp of the tikka paste and the yogurt into a bowl. Add the meat and let marinate for at least 20 minutes.
Heat the oil in a heavy pan and fry the onions until almost cooked, then and fry the peppers. Make a well in the center of the pan, and add a teaspoon of oil. Add the garlic, cumin, and hot pepper flakes, fry for one minute, then add the remaining tikka paste and fry for another minute. Add the crushed tomatoes, meat and ginger, bring to a boil and simmer for 15 minutes.
When the meat is fully cooked, add in the lemon juice, and add salt to taste.
Garnish with cilantro and fresh yogurt. Serve on a bed of basmati rice or with flatbread.
