Ingredients:-

Dry spices for marinade and main dish (half-half)

• 1/2 teaspoon gochaguru powder - this has a lot of heat so no other chillies are needed
• 1 heaped teaspoon ground cumin
• 3 heaped teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon ground fenugreek
• 6 green cardamon pods - deseeded
• 5 black cardamon pods - deseeded
• 3 inch piece of cinnamon bark
• 1 or 2 star anise - whole

Wet spices for the mainade

• 1 teaspoon ginger paste
• 1 teaspoon ginger paste
• 1 tablespoon yogurt - just enough to coat the meat

For the masala

• 1 onion sliced very thinly
• 1 tin tomato pieces - wizzed up in the liquidiser
• 4 heaped teaspoons dried mint
• 1 heaped teaspoon garlic paste
• 1 heaped teaspoon ginger paste
• 25 to 50g of Ghee

Method:-

• Mix the dry spices together
• Cube the meat and add to a large bowl
• Add half the dry spices and all the wet spices to the meat and mix - set aside in a cool place for an hour or two

• Fry the onions VERY slowly in enough ghee until they are fully cooked and going brown
• Add the rest of the dry spices and the extra ginger and garlic pastes
• Fry until the spices are cooked
• Add the liquidised tomatoes
• Bring to the boil and simmer
• Add more water to keep the masala loose

• In a separate pan fry the meat and marinade in more ghee
• As watery liquid develops pour it into the masala
• When the meat is drier let if fry on a medium heat until well cooked

• Add the meat to the masala and simmer - keep the wet at the start by adding water but let it thicken and the ghee will separate as it gets fully cooked
• Add the mint around an hour before ending cooking
• Keep stirring on a low heat until ready - dish should take 2 to 2 1/2 hours to cook overall

NOTE Do NOT use tomato puree