Khade Masala ka Ghosht

Method

For meat marination:
In a bowl of meat, add a tbsp of ginger garlic paste, turmeric powder, coriander powder, oil, red chilly powder, cumin powder and salt. Add oil and mix.

For garam masala:

In a pan roast dry ginger, mace, few brown cardamom, coriander, pepper, cumin, cassia and triphal.

In a mortar and pestle, grind the masala's together.

For the masala base :

Heat oil in a pan.

Add bay leaf, whole pepper corn, cumin, few cloves, cassia, fennel and few green cardamoms and stir for a while.

Add a cup of finely chopped onions, ginger garlic paste. Stir till it is brown.

Add turmeric, red chilly powder, ½ tsp of cumin powder, coriander powder, sea salt, a pinch of hing.

Stir for 5 mins.

Add water and mix well to bring the flavours together.

Add the meat which has been browned and add water to deglaze the meat.
Add a cup of curd and mix well.

Add a tsp of garam masala. Add dhania and lemon.

Put in a handi, cover the lid with dough.

Cook on low flame for 30 min