Instructions

1. Heat the oil in a frying pan over medium high heat. When the oil is visibly hot, add the panch poran and dried Kashmiri chillies. The panch poran will begin to crackle as the spices release their flavour into the oil. Toss in the finely chopped onions and fry until soft and translucent. A sprinkle of salt will help release moisture from the onions and cool down the pan.
2. Add the garlic/ginger paste and chillies and fry for a further 30 seconds, while stirring continuously. Pour in the tomatoes followed by the ground spices. It will sizzle and bubble but don’t be tempted to stir unless it is obviously burning to the pan. Be sure to scrape any caramelised sauce from the side of the pan into the sauce for additional flavour.
3. Add the meat and just enough water or stock to coverand simmer over medium heat until the meat is tender. About 30 - 40 minutes.
4. Spoon in the mango chutney and lime pickle and sliced onions. Then add the yogurt one tablespoon at a time. You need to stir continuously so that the yogurt doesn’t curdle.
5. To serve, swirl in the dried fenugreek leaves and check for seasoning, adding salt to taste. Squeeze the lemon juice over the top and garnish with the fresh coriander.