1. Trim meat and cut into 5cm (2 inch) cubes. Set aside,. 2. Grind spices from coriander to fennel to a very fine powder. 3. Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar). 4. Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight). 5. Heat ghee, or oil, and fry meat until very deeply coloured. 6. Add bay leaves and stock and bring to the boil, then simmer until meat is very tender. 7. Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits. ---------------------------------------------------------------------------
Nutrition
Ingredients
