Dum-Chatpata Meat Curry

Pat the meat dry. Mix it with curd, 12 g Dum Chatpata Meat Masala and half the salt; refrigerate for thirty minutes.

Heat the oil in a pressure cooker or heavy pan and cook the onions until deep golden.

Add ginger-garlic paste, then tomatoes and the remaining salt; bhuno until the oil begins to separate.

Add the remaining Dum Chatpata Meat Masala with 2 tbsp water and cook for one minute on low heat.

Add the marinated meat and bhuno for eight to ten minutes. Add hot water and pressure-cook for twenty-five to thirty minutes after full pressure, or simmer covered until tender.

Reduce the gravy uncovered to the desired consistency, rest for ten minutes and finish with coriander and optional ghee.