Ingredients

4 pounds [just under two kilos] boneless goat/lamb meat, diced

4 seranno peppers [hot green chillies], chopped

2/3 large ripe tomatoes cut in half

1/4 pound unsalted butter

12 cloves garlic, finely chopped

1/2 inch x 1 inch ginger, finely sliced

salt to taste

1 teaspoon red ground chilli powder

1 tablespoon ground coriander

1/4 teaspoon ground turmeric

Method
Put meat in a wok, add all the veggies, spread out on top; cut butter and
spread on the sides of wok. Throw in all dried spices. No water: add only
if meat does not cook with liquids released. Start cooking on high heat
with the wok covered.

Start to mix when liquid appears. Taste for salt and spices. Lower heat
and let simmer till the gravy forms. Keep stirring and checking from time
to time to see if the meat is cooked.

Add water only if necessary. It is cooked when the butter separates.

Extra butter will not hurt. Eat hot with fresh naan.