Shakla Dist

Method

Heat ghee in a large heavy-bottomed pot and add the chopped onions, cooking until golden and softened. Add ginger, garlic and green chillies, stirring for 1-2 minutes until fragrant. Toast the coriander and cumin seeds in a dry pan, then grind lightly and add to the pot along with the cardamom pods. Add the meat chunks and brown on all sides for 5-7 minutes, stirring occasionally. Pour in the chopped tomatoes and water, season with salt and pepper, then bring to a simmer. Cover and cook for 45 minutes until the meat is tender, then add the fenugreek leaves and cook for a further 15-20 minutes until wilted and the sauce has thickened. Serve hot with rice or flatbread, ensuring each portion includes plenty of the aromatic sauce.