Spices
6 cloves
2 pieces cinnamon stick
5 black peppercorns
1 brown cardamoms
1 tsp. black cumin seeds
Vegetable Mixture
4 green cardamoms
2tbsp. ghee
1 onion (chopped)
4tbsp. tomato puree
1 cup curd / plain yogurt
Paste
1 onion (chopped)
6 flakes garlic
1 tbsp. coriander seeds roasted
1 tbsp. ginger (crushed)
1 tsp. red chili powder
1/12 tsp. turmeric powder
Preparation :
Melt the ghee in a saucepan and cut the meat into medium sized pieces.
Fry the bay leaf, meat and spices for 15 minutes. Transfer to a plate.
For a vegetable mixture, melt the ghee and fry the onions and cardamom until golden. Mix in the tomato puree.
Grind all the paste ingredients together until a smooth paste. Mix the paste into vegetables and cook, stirring continuously, for 5 minutes.
Add the water. Cover and simmer for 2.5 hours, or until the meat is tender.
Serve sprinkled with garam masala powder.