Preparation info
  • Serves


    • Difficulty


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

By Priya Wickramasinghe

Published 2005

  • About


  • 8 cardamom pods
  • 1 teaspoon fennel seeds
  • 8 cloves


Remove the seeds from the cardamom pods and grind them in a spice grinder or pestle and mortar with the fennel seeds, cloves, cinnamon stick, fenugreek seeds, black pepper and the coriander and cumin seeds, until they form a fine powder.

Heat the oil in a karhai, heavy-based frying pan or casserole over medium heat and fry the onion, garlic and ginger until lightly browned. Add the meat