1. Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder. 2. Grind chilies with garlic, onion and ginger to make a paste. 3. Mix spice powder with vinegar. 4. Place meat in container and rub well with spice mixture. 5. Pour chili paste over meat and marinate for atleast 3 hours, or overnight. 6. Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored. 7. Add bay leaves and stock and bring to a boil. 8. Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender. 9. Season to taste. 10. This is one of those dishes that taste better the next day so, if time permits, keep that in mind. ---------------------------------------------------------------------------
Nutrition
Ingredients
