Place the onion, garlic, and ginger in a food processor and pulse until very finely chopped.
Heat the oil in a pot over medium-low heat. Add the minced aromatics and cook for 5–6 minutes, stirring frequently, until golden and fragrant.
Add the ground meat of your choice and cook until fully browned, breaking it up with a spoon as it cooks. Stir in the curry powder and coat the meat evenly.
Add the tomato paste, yogurt, water, sugar, soy sauce, salt, and chicken bouillon powder. Stir well to combine.
Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.
Cook until the mixture becomes thick and concentrated, with no visible liquid pooling on the surface. Remove from heat, top with black pepper and serve.
