Preparation Time: 15-20 minutes
In a bowl, mix the meat with yogurt, half of the minced garlic, and grated ginger. Let it marinate for at least 1 hour (or overnight for best results)..
Heat oil or ghee in a large pot over medium heat. Add cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté until fragrant.
Add the chopped onions to the pot and cook until golden brown.
Add the remaining minced garlic and grated ginger. Cook for another 2 minutes.
Add ground coriander, ground cumin, paprika, turmeric powder, and red chili powder. Stir well to combine.
Add the marinated meat to the pot. Cook on high heat for 5-7 minutes, stirring occasionally.
Reduce the heat to low, cover the pot, and let it simmer for about 1-1.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally and add water if needed to prevent sticking.
Add salt to taste and garnish with fresh coriander leaves.
