Madhbi

Method

Heat ghee in a heavy-bottomed pot and sear the meat chunks on all sides until browned, then remove and set aside. In the same pot, fry the onions until golden, then add minced garlic and ginger, cooking for two minutes until fragrant. Toast the cumin and coriander seeds in a dry pan, crush lightly, then add to the pot along with turmeric, chilli powder and fenugreek seeds, stirring for one minute. Return the meat to the pot, add chopped tomatoes and water, season with salt and pepper, then bring to a boil. Reduce heat and simmer covered for one and a half to two hours, stirring occasionally, until the meat is very tender and the sauce has reduced and thickened. The dish should be rich and deeply flavoured with the spices well integrated. Garnish generously with fresh coriander and serve hot with rice or flatbread.