Mix meat, cumin powder, and yogurt together.
Heat mustard oil add cloves cardamom & cinnamon. Sauté till cardamom changes colour.
Add sliced onions and sauté until lightly golden add ginger garlic pastes. Stir cook a further 2-3 minutes.
Add red chilli & turmeric dissolved in 1/4 cup of water & salt.
Stir fry until water evaporates.
Add the meat & mix well. Bhunao until the meat is a deep brown in colour and oil separates.
Add the meat & mix well. Fry until the meat is a deep brown in colour and oil separates.
Add yogurt and continue to stir until the yogurt is incorporated.
Add Water Just Enough To Cover The Meat And Cook On Low Heat Until The Meat Is Tender And The Gravy Has A Thick Consistency.
