chopped onions into container of electric blender with garlic, ginger,
yoghurt, chili powder, paprika, coriander leaves, ground coriander and
black cumin seeds.
Heat ghee and
oil in a large heavy pan and fry the sliced onion, stirring
frequently, until evenly browned. Remove from pan.
meat to pan, not too many pieces at a time, and fry on high heat until
browned on all sides.
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.
start to appear around the edges of mixture.
to pan, add cardamom pods, stir well, cover and cook on low heat until
meat is almost tender.
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
of pan and leave on very low heat for a further 15 minutes.