Recipe Cook Time
|:||1 Hour 30 Minutes|
Blanch the meat in boiling water for a minute. Drain the water and wash the meat in cold water.
Mix the blanched meat with ginger, green cardamoms, cinnamon sticks, cloves, black cardamoms, salt, bay leaves, onions, cooked yogurt and ghee in a pan.
Fry the meat until the water has dried up.
Add a cup of red chilli water, stir until it is completely absorbed and the ghee rises to the surface. Repeat this process adding a cup at a time, till all the red chilli water is used up.
In another pan, add 6 cups water, turmeric powder, tamarind extract and the meat mixture.
Reduce the heat to low, cover and simmer until the meat is tender and very little water remains.
For the cooked yogurt:
Whisk 4 cups yogurt until very smooth. Add 1 cup water and whisk again to blend it well.
Pour this mixture into a round-bottomed pan and put it on high heat.
Stir constantly till the mixture comes to a boil.
Then reduce the heat to low, stirring occasionally, until the mixture is reduced to half its original quantity and its color has changed to off-white.