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1
Trim the meat of fat, and cut into 1 1/2 inch cubes.
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2
Add yoghurt and turmeric, mix thoroughly and marinate for 4-6 hours or overnight in the fridge.
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3
Roast the poppy seeds in a dry pan over gentle heat until they are a shade darker.
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4
Cool.
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5
Place the ginger, garlic and green chillies in a blender or processor.
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6
Add 1 onion (from the specified amount), roughly chopped to the blender.
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7
Pulse until fairly smooth.
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8
Chop the remaining onions finely.
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9
Melt the butter or ghee over medium heat and fry the onions until golden brown.
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10
This will take 10 to 12 minutes.
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11
Adjust the heat to low and add the chilli powder (if using), paprika, cumin and half a teaspoon of the garam masala (from the specified amount).
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12
Now add the liquidised ingredients and fry for 10 to 12 minutes, stirring frequently.
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13
If the spices begin to stick during this time, sprinkle about a tablespoon of water at a time and as necessary.
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14
Add the meat mix, and adjust heat to medium high.
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15
Fry for 4 to 5 minutes stirring constantly.
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16
Add the tomato puree, salt and water, stir and mix, bring to the boil, cover and simmer for 45 minutes or until the meat is tender.
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17
Stir occasionally during the first half of cooking, but more frequently towards the end to ensure that the thickened gravy does not catch on the bottom of the pan.
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18
Grind the poppy seeds, and add to the curry along with the creamed coconut (cut into small pieces).
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19
Stir until the coconut dissolves, cover and simmer for 15 minutes.
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20
Stir in the cilantro leaves and the remaining garam masala and serve.
