Directions

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  1. Heat oil in a large pot and fry the onions until golden. Remove onions and in the same pot fry the ginger and garlic for 2 minutes.

  2. Add red chili powder and turmeric; fry on medium heat for 30 seconds. Add the meat, turn the heat up high, and fry for 5 minutes.

  3. Add salt and 1 liter of water. Bring to the boil, then add whole garam masala.

  4. Reduce heat to a simmer and cook covered for 1 hour, or until the meat is tender.

  5. Remove lid, add cumin and coriander powders and cook on high heat for a few minutes.

  6. Grind the fried onions in a blender (this will give a smoother texture), then add to the pot. Add the kewra water, cook for 5 minutes, then remove from the stove and serve piping hot.