A dry curry. A good, solid red wine or a cold beer would be good with this dish.



  1. Put the meat into a bowl and sprinkle it with the salt; rub it in well.
  2. Pour the yoghurt over the meat, cover it, and let it marinate for 24 hours, stirring it occasionally.
  3. Heat the ghee in a heavy pan and gently fry the onions, garlic and ginger until tender and golden.
  4. Add the other spices, stir, and cook gently for about 10 minutes until well mixed and cooked.
  5. Add the meat and yoghurt mixture, mix everything well, and cook gently for about 1½ hours, or until the meat is tender.
  6. If it is too moist for your liking, leave it uncovered for some of the cooking time.
  7. I serve this with plain, boiled rice as there are enough spices in the meat mixture to flavour the rice.
  8. Pickled limes, served as a sambal, add a delicious piquancy to this dish.
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