Junglee Maas

Begin by

Soaking the chillies in sufficient boiled water to cover for 30 mins. Blitz them to a paste using as little soaking liquid and/or water as necessary. 

To Marinate the Meat

Grind the coriander and black cardamom seeds using a spice grinder (or pestle and mortar) then combine with the chilli paste, turmeric and yoghurt and marinate the meat in this mixture for 2 hrs or longer. 

Then

Heat the oil in a flameproof casserole, fry the cloves and cardamoms until they crackle, then add the onions and gently fry for about 10 mins until golden. Add the garlic and fry for a further minute or two. 

Next

Lift the meat from the marinade and add to the pan over a medium heat to remove the moisture then add the marinade in batches incorporating gently over a low medium heat. Simmer for about 20 mins until the meat is brown and the marinade thick. 

Finally

Pour in stock to barely cover, stir in the salt and bring to the boil. Cover and cook in a 150°C oven for as long as required (1-3 hrs), stirring occasionally, until the meat is tender and the gravy has thickened. 

Finishing Touches

Stir in the knob of butter and a sprinkling of garam masala just before serving.