• 1 ½ kg meat (lamb, beef or mutton)
• 1 cup oil
• 1 tbsp nigella seeds
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp garam masala
• 6 – 10 curry leaves
• 4 – 8 bird eye chilli or dried red chillies
• Salt to taste
• 2 tbsp Grated fresh ginger
• 1 tsp crushed red chilli
• 1 tbsp dried fenugreek leaves
• 1 tsp fenugreek seeds
• 2 onion sliced
• 4 cups water
• 1 cup yogurt

In a pressure cooker, combine meat, salt, onion, water, 1 tbsp grated ginger and fenugreek seeds.

Pressure cook for 3 whistles or until the meat is ¾th tender.

Cook uncovered on high heat and let the water dry. Leave about 1 cup of stock in the meat.

Now in a separate pan, heat oil and fry onion and ginger until they are brown and crunchy. Now add meat and yogurt and cook on medium flame.

Add stock and let the meat fully cook. Now add all the spices and cook with constant stirring until the oil starts to separate.

Now add curry leaves and dry red whole chillies and cook for anoter 5 minutes.

Serve hot with homemade chapattis or kandhari naan.

by Pak101.com (few years ago!) / 2620 views