Step 1

Melt the ghee or oil in a large sauce pan and add the curry leaves. When they begin to give off their wonderful scent, add all of the whole spices (cloves, peppercorns, mace, cinnamon stick, and cardamon pods. Fry for about 30 seconds and very fragrant.

Step 2

Add the onions and fry until by slightly browned and then throw in the garlic and ginger.

Step 3

Cook until softened and then remove from the pan and set aside.

Step 4

Now add the meat. You may need to cook the meat in batches. Ensure that you fry the meat and not just simmer it in the meat juices.

Step 5

Once the meat is all cooked through, add the other cooked ingredients up to the chilli powered and then cover with water.

Step 6

Cook over medium heat until the meat is tender - about one to one and a half hours.

Step 7

Salt, pepper and garam masala to taste. I add about a teaspoon of garam masala.

Step 8

Stir in the yogurt one tablespoon at a time stirring constantly to ensure the yogurt becomes smooth and not lumpy.

Step 9

Serves with white rice, lime wedges and coriander.