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Take Tomatoes, Coriander, Ginger, Garlic and Green chili and make a paste in Grinder.

Add full Lemon juice to the paste and apply evenly on the meat pieces.

Marinade for 2 hours minimum. For more seeped in taste marinade longer up to 6 hours.

The taste varies and the Meat soaks the maximum from the Paste if kept for longer Intervals.

Heat oil in a Cooker.  Add finely cut onions and fry till translucent.

Add Turmeric. Stir for a minute.

Add Red Chili powder and Garam Masala powder. Stir for a minute.

Add Cumin and Coriander powder, Salt and Meat Masala. Stir for a minute.

Add the marinated Meat and stir well for 2 minutes.

Add 500 ml water. Cover and pressure cook for 5 whistles.

Add less water if you want thicker gravy.

If the meat is real tender and pink, remove cooker from the stove after 2 whistles.

Garnish with coriander and Onion and serve hot with Chapati (Indian Bread).

Uttpal K

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