Heat the oil in a stockpot over medium heat.
Add the onion and cook, stirring often, 10 to 15 minutes, or until golden. Stir in the garlic, ginger, and meat, and cook, stirring often, until the meat is browned, about 10 minutes.
Stir in the chili powder, turmeric, ground coriander, and cumin until combined. Stir in the salt, water, and yogurt, reduce the heat to medium-low, and cook until the oil rises to the surface, 15 to 20 minutes.
Stir in the beets, cover, and cook for 5 minutes more. Add the fresh coriander and mix well.
Cover, remove from the heat, and set aside for 10 minutes before serving. Serve hot.