RECIPES OF INDIA

Ingredients

1 1/2 kg

1 kg

8 cloves

1 1/2 tsp

3 tbsp

2 tsp

1 tsp

3 tbsp

2 tbsp

2 tbsp

3 tbsp

3 tbsp

8

1 tsp

Salt (adjust to taste)

1.  Put the chopped onions into container of electric blender with garlic, ginger, yoghurt, chilli powder, paprika, coriander leaves, ground coriander and black cummin seeds and blend until smooth
2. Heat ghee and oil in a large heavy pan and fry the sliced onions, stirring frequently, until evenly browned and remove from pan
3. Add cubed meat to pan, (not too many pieces at one time) and fry on high heat until browned on all sides
4. Remove each batch as it is browned and add more
5. When all the meat has been done and removed from pan, add a little more ghee or oil if necessary and fry the blended mixture over medium heat, stirring all the time, until it is cooked and gives out an aromatic smell (Oil should start to appear around the edges of mixture)
6. Return meat to pan, add cardamom pods, stir well, cover and cook on low heat until meat is almost tender and stir occasionally (It might be necessary to add a little water, but usually the juices given out by the meat are sufficient)
7. When meat is tender and liquid almost absorbed add garam masala and salt reserved fried onions, replace lid of pan and leave on very low heat for a further 15 minutes
8. Serve with rice or Indian bread