Instructions: Marinate the meat in a mixture of yoghurt ginger garlic conander leaves tomato puree powdered spices and salt for 30 minutes Heat 3 tablespoons of oil in a heavy pan and stir fry the potatoes until golden.

Drain and reserve.

In the same pan stir fry the onions until golden.

Drain and reserve.

Heat the remaining oil.

Add the cloves.

When they pop add the meat mixture and stir Add a little water and cook on a low flame until the meat is tender and the oil separates from the gravy.

Add the fried potatoes and onions and cook for 5 more minutes.

Serve hot with naan or roti.

Serves 4

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