Step 1

In a large sauce pan, heat the ghee or oil until bubbling hot.

Step 2

When hot, add the garlic and ginger paste and let it come to a sizzle for about 30 seconds.

Step 3

Stir in the paprika, cumin, mixed powder and chilli powder. Stir well to combine..

Step 4

Add the tomato puree followed by a ladle of the base curry sauce. Bring to a simmer. Add more base sauce if the curry is looking dry.

Step 5

Stir in the meat and then cashew paste. Simmer for a couple of minutes adding more base as needed. Remember, if you add too much base, you can always cook it down to thicken. If too dry, just add more.

Step 6

Reduce the heat and add the yogurt one teaspoon at a time whisking as you do to combine. If you add the yoghurt all at once it could curdle.

Step 7

Check for seasoning and add salt to taste along with the dried fenugreek leaves.

Step 8

Top with chopped coriander and serve with white rice and/or naans.