Soak the red chillies in around half cup of water, for 2 hours, grind them in around 1 tbsp of water to a smooth paste.
Marinate the meat pieces with Yogurt, red chilli paste, salt, turmeric, coriander powder, and kachri powder or raw papaya paste. They are natural meat tenderizers. Mix well and set in the refrigerator for atleast one hour.
Heat up mustard oil in a heavy-bottomed pan.
Once it reaches smoky stage, lower the heat and add ghee (clarified butter).
Throw in a pinch of asafoetida and cumin seeds. Saute for a couple of seconds
Add all the whole-spices and saute for a few more seconds
Add in the sliced onions and cook covered on low heat, till they turn soft and translucent
Add the ginger-garlic paste and cook for another minute or so, until the raw smell goes away.
Now add the meat along with the marinade
Fry on medium heat till you see oil leaving the sides of the mixture.
Pour around 3 cups of hot water and cook covered for around an hour and half, or until the meat pieces are well-cooked. You will have to add more hot water in between.
Simmer the gravy with lid on, till it reaches a desirable consistency.
Switch off the gas, add some lemon juice and garnish with lots of fresh, chopped coriander.
Serve it with bhakri/roti or white rice
