4 tablespoons natural yoghurt
3 large onions, chopped
2 cloves of garlic
1 inch piece of ginger
3 tablespoons of ghee
8 black peppercorns crushed
4 green cardamom pods coarsley crushed
2 cloves crushed
salt to taste
1 teaspoon chilli powder
2 teaspoons of coriander
1 pint of water
fresh chopped coriander
- Remove any excess fat from the meat. Cut into cubes.
- place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste.
- Heat the ghee in a wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and meat. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage.
- Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned.
- Add the chilli powder and ground coriander. Stir well, then add the drained yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate.
- Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well.
- Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is really tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander and enjoy.