Preparation:
Pre-roast all dry spices in heavy pan until mustard seeds start to dance and pop.
In new pan, heat ghee and gently fry onion and garlic until onion is golden and transparent.
Add spices and gently fry for a couple of minutes longer.
In the pan previously used for the spices, sweat the meat for about ten minutes, then transfer to the onion pan, ensuring the meat is covered with the spices.
Add thick stock and stir well in. Add chillis if used.
Cook low and slow for 1 - 1.5 hrs or until meat is fully tender.
Reduce sauce if necessary to achieve desired texture.
Add cream and slightly stir in.
Serve with scented basmati rice and Indian breads/chutneys/raitas
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