Wash the meat in water and squeeze out the excess water or strain it for 5 minutes.
Add the meat to the masala and cook on low fire, until the water begins to separate.
:- This should take about 10 minutes.
The water should be enough to cook the meat. If not, add about 1 to 1 1/2 cup of hot water and pressure cook until you hear about 3 to 4 whistles, on high heat.
Lower the flame and keep it for another 10 minutes.
:- If you are making in an open vessel, it¦s important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender.
:- Make sure that you leave enough gravy.
Garnish with coriander leaves and fried potato wedges.