1. Dry roast the cumin seeds and grind it into fine powder,
2. Wash the meat and add water, red chili powder, turmeric powder, salt, coriander powder to the meat along with chopped onion.,
3. Now mix it well and cook in an earthernware on a low flame till the meat is completely cooked to very soft texture,
4. Peel and crush the garlic coarsely, chop the tomato,
5. Heat oil in a earthernware and when heated add mustard seeds, when it splutters add fenugreek, now add peeled garlic and tomatoes chopped to it along with curry leaves, mix it well and fry till the tomatoes are done,
6. Now add the cooked meat curry to it and mix well, let it boil for 5mins, now add the roasted cumin powder to the curry and mix well, let it simmer for 2mins and then its done.
Serve with raagi sangati(fingermillet ball) or idli, dosa or rice, this receipe is a treasure unleashed from authentic flavors of rustic remote rayalaseema. This is a unique country style method of cooking especially practised by "PATTU'S" . One of the special receipes from my cookbook.
