Heat oil and fry the ground masala, adding masala vinegar and water.
Add meat pieces and whole garlic cloves and cook until tender.
Serve with hot steamed rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.