1 lump of tamarind pulp the size of a walnut
2 Medium onions
2 cloves garlic
2 or 3 green chillies
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoons chilli
1 teaspoon ginger
salt to taste
Soak the tamarind in 2 tablespoons water.
Cut the meat into 2.5 cm cubes.
Slice the onions finely and chop the garlic.
Chop the green chillies.
Heat the ghee and fry the onions and garlic till lightly browned.
Lower heat and add the spices and green chillies and cook, covered, for 5 minutes.
Add the meat and salt and stir thoroughly, then cover and cook for 10 minutes.
Add 150ml warm water and simmer 12 hour or till the meat is tender.
Squeeze the tamarind and strain the juice.
Add this juice to the curry and fry for 5 to 6 minutes till the gravy is thick.
This is a very hot curry and is served with plain boiled rice.