Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

There are many curry pastes available for making this classic. However, nothing compares with a version made with freshly ground spices. The colour comes from the chilli powder and paprika. In kashmir, red cockscomb flowers are traditionally used for colour.


  • 8 garlic cloves, crushed
  • 6 cm ( inch) piece of ginger


Mix the garlic, ginger, cumin, chilli powder, paprika and coriander in a large bowl. Add the meat and stir thoroughly to coat the meat cubes well. Cover and marinate for at least 2 hours, or overnight, in the fridge.

Heat the ghee or oil in a karhai or casserole over low heat. Add the onion and cook for about 10 minutes, or until the onion is lightly browned. Remove from the pan.