Khara Masala Gosht

½ kg small boneless cubes of beef-veal OR mutton OR chicken
¾ tsp salt,
¾ tsp red chili powder(lal mirch),
¾ tsp cumin seeds(sabat safaid zeera),
¾ tsp coriander powder(dhania),
1/3 tsp turmeric powder(haldi),
½ tsp garam masala,(pissa hua garam masala)
½ tsp whole black pepper(sabat kali mirch),
1 inch cinnamon(dar chini),
5-6 cloves(laung),
2 small black cardamoms(kali ilaichi),
1 small to medium size onion,not more
½ garlic (lehsan),
1 inch ginger (adrak),
½ cup yoghurt or any other type of yogurt(dahi),
little more than ½ cup oil,
green chillies and fresh coriander leaves for garnishing

METHOD:

Slice onion and put them in pressure cooker with a little more than 1/2 cup oil and fry until they are pink in color.

Crush ginger and garlic in pestle and mortar and add to onions, no need to fry ginger and garlic.

Add meat and stir so that it does not stick to the bottom.

Now add all the spices and add 3/4 cup water stir and give pressure for 2 min or according to your pressure cooker.

When pressure is released open, stir and check that meat is tender, then dry the water until oil separates.

Add yogurt and roast well when oil separates again then add garam masala.

Add sliced green chilies and green coriander.

Serve and enjoy khara masala gosht.

IMPORTANT NOTES:
If you wish you can make it with mutton or chicken but this dish is originally made with veal.

Don't change the ratio of whole spices otherwise the balance will be disturbed affecting the taste.

Don't take large onion other wise dish will tast sweet.

In the recipes which have tomatoes and yogurt; the oil separates completely as compared to the dishes in which gravy is thin and runny, in that case oil is mixed in the gravy and cannot be separated while eating.