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).
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