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


    • 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