Since the ingredients for this dish are relatively expensive in India, it is brought to the table there only on special occasions.
1. Heat 4 tbsp. oil in a frying pan (preferably with a non-stick bottom) and add onions. Fry until light brown in about 15 minutes, stirring throughout.
2. add garlic, ginger and almond kernels and fry until almond kernels are lightly browned (5 min). Add cumin (to taste), cardamom and black pepper and also fry briefly (about 1-2 min).
Remove from heat.
3. put the entire contents of the pot in the top of a food processor form. Add yogurt, salt and a quarter of a liter of hot water and blend until fine. Set aside.
Add the remaining 4 tablespoons of oil to the saucepan and turn the heat up to high. Dry the meat well with kitchen roll, put it in the hot oil and brown it quickly on all sides evenly (3-5 min). Add the puree mixture and let it bubble up. Switch to a lower heat and steam the meat with the lid on for about 1 and a quarter to 1 1/2 hours. Stir occasionally. The sauce should thicken quite a bit. Skim off any excess fat.
5. mix in crème fraîche or whipped cream, season with salt and bring to the table.
cook, it still improves in taste. In the meantime, however, it should be refrigerated. It can be frozen just as well, but must be completely defrosted before heating. When
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