Take a heavy round bottom patila (deep vessel) of tinned brass or copper (or steel) of about 3 litres capacity.
Pour the mustard oil in it and heat it on moderate flame.
Meanwhile, marinate the meat pieces with the curd nicely, so that all pieces get evenly covered by it.
When the foam disappears from the oil, add the meat pieces covered with curd, and also any surplus curd.
Go on turning the meat by means of a ladle or a broad steel spatula, after adding the cloves, cumin seeds, salt and a pinch of asafoetida.
When the liquid coming out of both the meat and the curd dries up, and the meat begins to get fried in the oil, continue turning it till the meat pieces turn golden-brown.
Now, add half a cup of water, the red chilli powder, turmeric and the sugar.
Go on turning the meat till it acquires a brownish red colour and almost all water evaporates.
Be careful that the meat pieces do not stick to the bottom of the patila and get charred.
Again add 2 cups of water, dry ginger and aniseed powders.
Stir and mix well and let it simmer on low heat, till the meat becomes tender and the gravy is red, thick, oily.
Now, add the pure ghee and garam masala.
Cook for 2-3 mins more.
If this is not to be served immediately, or is kept in a refrigerator for later use, then before serving, heat the patila on medium heat again, after adding a tbsp or two of water, while turning the meat till it boils again to ensure no caking takes place at the bottom of the patila.
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Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.