Ingredients:
1kg cubed meat (beef, mutton or goat, typically)
1 large onion, sliced
100g onion or shallots, pounded to a smooth paste
3 tbsp ginger, pounded to a paste
1 tbsp garlic, pounded to a paste
1 tbsp ground coriander seeds
1 tbsp chilli powder
1/2 tsp ground turmeric
1 tsp ground cumin seeds
2 tsp fenugreek seeds, dry fried until aromatic and pounded to a paste in a mortar
5cm length of cinnamon stick
1 bayleaf
120ml ghee or groundnut oil
salt, to taste
Method:
Combine the onion paste, ginger paste and garlic paste in a bowl then work in the chilli powder, turmeric, cumin seeds and fenugreek seeds. Stir well to combine then add 2 tbsp of the oil and salt to taste. Add the meat to this mixture and toss to coat. Add the cinnamon stick and bayleaf then cover the bowl and set aside to marinate for at least 30 minutes.
When the meat has marinated sufficiently, add the remaining oil to a wok or kadhai. When the oil is hot, add the sliced onions and fry for about 5 minutes, or until golden brown.
Now add the meat and its marinade and continue cooking, stirring frequently, until the mixture is almost dry. At this point, stir in 120ml water, bring back to a simmer, cover with a tight-fitting lid and cook gently until the meat is tender. Check every now and then and add more water, as needed. Typically, you will need about 1.2l water and it will take about 60 minutes.
Adjust the salt, to taste then take off the heat and turn the curry into a serving dish. Serve immediately, accompanied by rotis, parathas, naan breads or rice.
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