MEAT DUBARI

Ingredients:

Onion -
chopped coriander leaves - 2 tsp
Green chilli - 2 slit lengthwise into halves
clarified butter - 3 tsp
Gralic peeled and coarsely chopped - 4 cloves
wine vinegar - 3 tsp
Tomato puree - 1 tsp

For paste:

sesame seeds - 1 tsp
Leg of Lamb - 1 kg
mustard - 1 tsp
Bay leaf - 1
Poppy seeds - 2 tsp
cinnamon - 2 " piece 
Red Chillies - 3 
Cloves - 4
Black pepper - 10
Brown cardamom  - 2
 
Method:

Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for
4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the Onion mixture until all sides of meat are brown.
Add water and bring to a boil.
Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously
and take out from heat.