1.  Meat (chicken, beef cubes, minced meat, mutton)  2lb
2.  Onions           fresh                           1 lb
3.  Garlic           fresh                           3 large pieces
4.  Ginger           fresh                           1 cubic inch
5.  Green chillies                                   2 to 3
6.  Lemon                                            half
7.  Tomatoes         fresh (or tinned) sliced        1 tin or 1-1.5 lb
8.  Green coriander  chopped up
9.  Geera            (cummin seeds)                  1 hip teaspoon
10. Mustard seeds                                    1/2 level teaspoon
11. Cinnamon sticks                                  2-3 inches
12. Cloves                                           6 pieces
13. Dhana jeera powder (curry powder)                2 hip teaspoons
14. Turmeric                                         1 level teaspoon
15. Chilly powder                                    try first without !
16. Salt                                             1/2 hip teaspoon
17. Sugar                                            1 hip teaspoon
18. Kashmiri Massala                                 1/2 hip teaspoon
19. Cooking Oil                                      1/2 hip teaspoon

Large saucepan with thick base and a wooden long-handled spoon.
Extractor fan - full on.

A. Chop onions - small
B. Crush garlic, fresh ginger and green chillies in pummel to a mixture (not to a juice)

1. Heat oil.
2. Put geera, mustard seeds, cinnamon sticks and cloves in hot oil
3. When they turn brown, add the onions and shake/stir and cook on slow
     heat for about 10 minutes.
4. Put crushed mixture of garlic, fresh ginger and green chillies on low
     heat for about 5 minutes.
5. Add curry powder, turmeric, kashmiri massala (and chilli powder ?) and
     stir well on low heat for three to five minutes. Add more oil if required.
6. Add meat and stir continuously so that it is mixed well and the outside
     gets well covered with the mixture. 10 minutes.
7. Add tomatoes, lemon juice, salt and sugar.

Keep tasting it every 15-20 minutes.
Let this cook until meat is cooked  - with the lid on to keep the curry juicy.

Or put the whole lot in a earthenware container with a lid
or aluminium foil and stick it in the oven for an hour.

Just before serving sprinkle green chopped coriander on top.