- 8 garlic cloves, crushed
- 3 teaspoons grated ginger
- 2 teaspoons each
- Mix the garlic, ginger, coriander, cumin, paprika and chilli powder in a large bowl. Stir in the meat. Cover and marinate for at least 2 hours, or overnight, in the fridge.
- Heat the oil in a flameproof casserole dish over low heat. Cook the onion for 10 minutes, or until lightly browned. Remove from the dish.
- Add the cardamom pods, clove