1. Optional for extra flair of tadka (or tempering): Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil. 2. Soak remained in 1/2 cup of water. 3. Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside. 4. Heat rest of ghee or oil in heavy-based pan. 5. Add remainder of cloves, cinnamon or bay, and the cardamoms. 6. When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown. 7. Add onions and cook for 10 minutes or until golden brown, stirring constantly. 8. Stir in meat and cook for 2-3 minutes. 9. Drain chillies and add to pan. 10. Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown. 11. Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated. 12. Add stock or water and bring to a boil. 13. Cover and reduce heat. 14. Simmer until meat is tender and adjust seasoning to tast. 15. Remove from heat and keep warm. 16. Optional for tadka (or tempering): Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. Cook for 1-2 minutes or until ghee changes color and spice flavors are released. Pour contents over curry. 17. Sprinkle with chopped cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
