Heat oil, fry meat in it until brown on all sides, remove.
In the remaining fat, fry the onion until golden brown. Squeeze garlic, add chili, fry briefly.
Add meat, cover with a quarter of a liter of water. Season with salt, pepper and garam masala, simmer quietly on low heat with lid closed for 1 1/2 hours.
If the sauce becomes too thick, add a tiny bit more water.
Serve with white long grain rice.
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