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Cut the meat into large pieces. Peel onions and garlic
and chop finely.
Heat the oil and brown the meat all around, add 1/2 tbsp garam masala
and fry while stirring for another 2 minutes.
Remove the meat. Roast onions in the pan and then add the meat again.
Mix well Yogurt and tomato paste. Season with garlic, 1 tsp salt, ginger,
chilli, coriander, nutmeg and remaining garam masala and cook for 3
minutes, stirring.
Mix well fennel seeds, paprika and chickpea flour with 1 liter water.
Douse the meat with them, add bay leaf, cover and simmer until the
meat are tender.Mix well 1 tbsp. flour 2 tbsp. warm water and add to the
meat. Boil down until thickend.
Garnish with tomato- or celerycubes and chopped parsley. |
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