Add water and meat cubes to a large pot. Bring to a boil and skim froth as it appears. Cover and simmer over low heat for 1½ hours or until meat is tender.
Heat oil in a medium pot, add and cook onions over medium heat for 5-6 minutes. Add chopped tomatoes, chili pepper, cumin powder, cardamom pods, black pepper, cinnamon stick, tomato paste and MAGGI Chicken Stock cubes. Cook while stirring for 3-4 minutes.
Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml, add more water if needed.
Cover with the Jerrish, bring to a boil and cook covered over low heat for 30-35 minutes or until Jerrish is cooked.
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.
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