Preparation / Directions:
Put oil in large pan and set over medium-high heat. When oil is hot, put in the ginger garlic and curry leaves. Stir. When garlic starts to brown, put in the meat. Stir one or twice and turn heat to medium low. Now put in garam masala, cumin, turmeric, cayenne pepper, green chili and salt. Stir. Add 3/4 cup water, cover pan and cook gently for 50 minutes before uncovering and boiling down the liquid. Stir in lots of freshly ground black pepper and lemon juice. Alternately you can use a presser cooker and after the point of adding all the ingredients except the black pepper and lemon juice, add 2 tablespoons of water and cover and bring up the pressure. Lower heat and cook under pressure 15 minutes. Remover from heat and reduce pressure quickly with cool water. Remove cover and cook uncovered to reduce liquid and brown meat a bit. Continue with lemon and black pepper.
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