Recipe taken from this blog: Once Upon a Feast.

Serve it with Peelay Chaaval (Turmeric Rice).

- pork (preferably ham) or stewing beef: 400 g
- ginger: 2 cm of fresh one or 2 tsp of dry
- garlic: 8 cloves
- water: 4 tbsp
- olive oil: 5 tbsp
- cardamom pods: 5
- bay leaves: 2
- cloves: 3
- black pepper: 5 corns
- cinnamon: 1 stick
- onions: 1 medium
- coriander seeds (ground): 1 tsp
- cumin (ground): 2 tsp
- chilli / spicy paprika: 4 tsp
- salt: 1 tsp
- natural yoghurt: 180 g
- water: about 150 ml
- garam masala: 0.25 - 0.5 of tsp

1. In blender mix ginger, garlic and 4 tbsp of water into a smooth paste.
2. Cut meat into cubes and fry in oil on the pan. Set a big heat, so the juice stays inside. When the meat is brown on all sides (and raw inside), put it aside.
3. In the same oil add cardamom, bay leaves, cloves, peppercorns and cinnamon. Fry it for few seconds - until bay leaves start to change to colour.
4. Chop the onion and add on the pan. Fry for about 5 minutes.
5. Add ginger-garlic paste, stir and fry for about half a minute.
6. Add coriander, cumin, paprika and salt. Stir and fry for another half a minute.
7. Add meat.
8. Add yoghurt, 1 tbsp at a time while stirring - so the temperature of the meal won't drop too fast. Stir for 3-4 minutes.
9. Add water - it should only barely cover the meat.
10. Bring it to a boil, then lover the heat and cover the pan.
11. Wait about 1 - 1.5 hour (or 2 hours in case of beef), stirring every 15 minutes. The meal is ready when the meat is tender.

Serve with Turmeric rice.