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1
Optional for extra flair of tadka (or tempering): Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil.
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2
Soak remained in 1/2 cup of water.
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3
Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
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4
Heat rest of ghee or oil in heavy-based pan.
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5
Add remainder of cloves, cinnamon or bay, and the cardamoms.
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6
When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
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7
Add onions and cook for 10 minutes or until golden brown, stirring constantly.
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8
Stir in meat and cook for 2-3 minutes.
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9
Drain chillies and add to pan.
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10
Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
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11
Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
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12
Add stock or water and bring to a boil.
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13
Cover and reduce heat.
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14
Simmer until meat is tender and adjust seasoning to tast.
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15
Remove from heat and keep warm.
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16
Optional for tadka (or tempering): Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. Cook for 1-2 minutes or until ghee changes color and spice flavors are released. Pour contents over curry.
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17
Sprinkle with chopped cilantro and serve.
