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MARINATION:.
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Blend together the ginger, garlic and approximately 100 gm onion.
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Mix the meat with onion, ginger, garlic paste, turmeric, chili powder, salt and 2 tbsp mustard oil.
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The meet marinated for 45 mins to an hour.
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COOKING:.
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Finely chopped the remaining onion.
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Peel the potatoes and cut in quarters, or else keep them whole if not too large.
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Heat the remaining mustard oil in a pressure cooker.
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Fry the chopped onion till crisp and golden brown.
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Drain oil from the fried onions and keep aside.
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Lower the flame and add the sugar.
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Keep stirring till all the sugar is dissolved and the oil turned red.
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Add the cardamon, cinnamon and bay leaves and fry for half a minute.
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Add the meat and marinade and fry on a high flame till the spices are all fried and the oil separates.
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When frying this entire marinate and meat, add 3 to 4 tbsp warm water to prevent sticking to the sides.
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This will take about 30 to 35 minutes.
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Add the potatoes and warm water.
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Check and adjust the seasoning.
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Take all of this in a Pressure cooker on a low flame, and wait for the 3rd whistle.
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Turn off the flame and keep the lid on till the pressure reduces on its own.
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Open the lid and check the tenderness of the meat.
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If you need it to be more tender, you can turn on the heat and wait for 1-2 whistle (generally 3 whistles work fine for me).
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PS: If a Pressure Cooker is not available, then it needs to be slow cooked in a casserole on medium flame for 1 and half hour with a closed lid, and check if the meat is tender.
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Garnish with the fried onions (kept aside initially) and serve with hot rice.
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Enjoy!
