Ingredients:
1 kg meat - cut into pieces
1 cup ghee
2 cups onions - thinly sliced
Mix together:
10 green cardamom
10 cloves
1 tsp seeds of black cardamom - powdered
1 tbsp chili powder
3 tbsp coriander powder
1 tsp turmeric
1 tsp ginger paste
1 tsp garlic paste
1 cup yogurt
salt to taste
2 tbsp chopped coriander leaves to garnish
Method:
Heat ghee in a heavy bottom pan and fry onions til brown and crisp. With a slotted spoon, scoop them out and grind to paste with little water. Keep it aside.
Add the mixed spices to the meat and put it into the hot ghee over high heat.
Stir to mix well. when the meat pieces begin to look opaque, lower heat; cover and simmer for about an hour or till the meat is tender. Stir a few times to make sure it does not scorch.
Time taken for meat to cook through depends on the quality of the meat and the width of the vessel. If the meat gets cooked before the water dries up or fat separates, take out the pieces and then cook the masala till fat separates. Put the meat back.
If it does not cook add little more water and cook till tender.
Add the onion paste and cook some more till well blended and serve garnished with coriander leaves.