Now about the main spices ranging from garlic and clockwise: garlic-2-3 slices ginger-O. 5 tsp cardamom-5 pieces cloves-3 pieces turmeric-0.5 tsp black pepper-0.5 tsp hot red pepper-0.5 tsp cumin-0.5 tsp cinnamon-1/4 tsp (in the center of the plate) coriander-0.5 tsp (in the center of the plate) salt-1. tsp (forgot to put) so next is vinegar, which I took.

Meat cut into pieces. And all the spices from the plate you put in the blender, pour the vinegar and grind at a slow speed for a minute or two, until everything turns into a thick mush.

Join our meat and sauce from blender. Mix well, refrigerate. I was cleaning for the night.

Now heated 2-3 tablespoons of oil on medium heat and put 1 tsp of mustard seeds. And the cover is closed, as mustard likes to "shoot" when fried. As soon as the "shooting" ends, put the onions, chopped. And fry until soft. The photo shows mustard seed in Luke.

When the onion is ready, add paprika and stir. After you put in the pan the meat and deep fried it a few minutes 5-10.

After a shift the contents of the pan into a stewing pot, fill with water to cover. Bring to a boil and simmer on a SLOW fire until tender. Don't forget to try the gravy and to report missing for you. For example, I reported a little salt.

That's all. I read that like this dish is related to Indian cuisine, then served over rice.