Then fry the meat in three batches until it changes colour.
Remove each batch with slotted spoon and keep aside.
Lower heat to minimum and add the cumin, coriander, turmeric, chilli powder, ginger and garlic.
Stir and fry for 30 seconds.
Adjust heat to medium and add the meat along with all the ghee and juice in the container.
Stir and fry for 3-4 minutes and add the onions.
Fry for 5-6 minutes frequently.
Now add the tomatoes and tomato puree stir and cook for 2-3 minutes.
Add the water and salt, bring to boil, cover and simmer until the meat is tender (60 mins).
Stir in the cream and remove from heat.
In other pan, melt the remaining ghee and add the garam masala, stir briskly and add to the meat.
Transfer a little meat gravy in the pan where garam masala is fried - stir thoroughly to ensure that any remaining garam masala and ghee mixture is fully incorporated into the gravy and add this to meat. Mix well.
Stir in the coriander leaves. Serve with plain boiled rice or Naan or Tandoori roti.
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Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.