Boil the meat partially (half cook) with ginger garlic paste, oil and red chilli powder.
Make cashewnut paste, groundnut paste and khus khus paste separately.
Mix all three pastes with green chilli paste.
When the meat is half cooked, add all these pastes to the meat and saute it on low flame till the oil separates.
Add the coconut milk and cook for 5 mins.
Then add the tamarind pulp. Cook for a while.
Remove the vessel from heat. Cool it.
Take a little oil in a pan. Add curry leaves.
Let it splutter and fry till the curry leaves become black.
Cool the oil and then put in the meat gravy.
Serve the curry with basmati rice decorated with barista and coriander leaves.
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.