-
Cut meat into
large cubes.
-
Slice half
the onions finely and chop the rest.
-
Put the
chopped onions into container of electric blender with garlic, ginger,
yoghurt, chili powder, paprika, coriander leaves, ground coriander and
black cumin seeds.
-
Blend until
smooth.
-
Heat ghee and
oil in a large heavy pan and fry the sliced onion, stirring
frequently, until evenly browned. Remove from pan.
-
Add cubed
meat to pan, not too many pieces at a time, and fry on high heat until
browned on all sides.
-
Remove each
batch as it browned and add more.
-
When all the
meat has been done and removed from pan, add a little more ghee or oil
if necessary and fry the blended mixture over medium heat, stirring all
the time, until it is cooked and gives out an aromatic smell.
-
Oil should
start to appear around the edges of mixture.
-
Return meat
to pan, add cardamom pods, stir well, cover and cook on low heat until
meat is almost tender.
-
Stir
occasionally. It might be necessary to add a little water, but usually
the juices given out by the meat are sufficient.
-
When meat is
tender and liquid almost absorbed, add garam masala and reserved fried
onions.
-
Replace lid
of pan and leave on very low heat for a further 15 minutes.
-
Serve with
rice or Indian breads.