Use a large, clean pot so that there is enough space for the curry to cook.
Heat oil and ghee. Add whole spices, chili & curry leaves.
Add in the onion and allow the onion to soften, cook on low to medium heat and let the onions brown gently.
Add in the meat and ginger and garlic paste. Allow the meat to brown a bit on all sides, then add in the fine spices.
Stir well and allow the meat to braise in the spices on medium to low heat. Add the salt.
Add in some water and allow to cook until the water has evaporated.
Add in the tomatoes when the meat is nearly cooked.
Add soft cooking potatoes when the meat is a bit soft.
Add some water and let potatoes cook on moderate heat.
Cook until meat is tender and potatoes are soft and fluffy on the inside.
Simmer until ready to serve
Garnish with coriander (dhania).
Serve with fragrant basmati rice or soft flaky rotis.
