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**** I LOVE INDIAN FOOD...over the years I learned to get my spices together before I even start.... usual Indian food it cooked fast like Asian food ... to release oils in the spices...
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put the first 5 items in a bowl.. pour into a hot skillet..... in a hot skillet and roast in the skillet with no oil .. put them in a bowl and let them cool....
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**** this is to release the flavors and oils
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add the remainder of the spices and the roasted seeds... in a food processor
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blend until there is a paste....
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cut up meat into bite size pieces .... pour paste onto meat and cover... put cut up meat in a Rubbermaid container with lid... can also use large bowl and Saran wrap.
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it can sit refrigerated overnight...
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the morning that you plan on cooking Peel and dice a potato (aloo)... stir fry oil until the start getting tender.....
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take potato out of skillet.... put more oil in skillet for frying the meat...
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i let the meat sit overnight in fridge...may need to.add more oil in skillet and fry until meat is browned... add 2 cups very hot water.
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bring mixture to a boil and turn down to simmer....
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add salt and brown sugar (I like sweet to balance the tomato taste of the paste)
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simmer for 20-30 minutes until thick.. meat should be very tender.
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can b served over basmati rice..
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*** keep an eye on this if it seems to be getting dry add 1/2 cup of water..... do not add cream as there is vinegar in this dish and it may seperate...
