Servings: 2 | Time: 30 minutes, plus 1-2 hours for marination

Ingredients

  • 1 lb halal boneless meat
  • 12 almonds
  • 12 cashews
  • 1/2 cup coconut powder
  • 1 teaspoon garam masala powder
  • 2/3 cup yogurt
  • 3 tablespoons ginger and garlic paste
  • ¼ teaspoon turmeric
  • 1 tablespoon raw papaya paste (optional)
  • 2 teaspoons red chili powder (according to taste)
  • 1 teaspoon salt
  • 2 medium onions
  • 3-4 green chilies
  • 1/2 cup cilantro leaves
  • 1/4 cup ghee

Step 1

Cut the onions into thin slices and fry until golden brown and set aside.

Step 2

Roast almonds, cashews and coconut powder. Then grind to make a powder.

Step 3

Add the powder to a mixture of yogurt, garam masala powder, turmeric, chili powder, salt, papaya paste, ginger and garlic paste. Then mix with the meat and leave it to marinate for 1-2 hours.

Step 4

After a couple of hours, add this meat mixture into a cooking pan and cook for 5 minutes on medium heat. After 5 minutes, add ghee and a little water and let it cook for 20 minutes on low heat until meat is tender.

Step 5

Then add crushed fried onions, some cilantro, and green chilies. Cook again for 5 minutes until the gravy is thick and oil separates.

Step 6

Garnish with cilantro, mint, and onions, and serve with naan or rice.