Remove all tendons and pieces of fat from the meat. Cut into 0.5 cm thick strips and then into 5 cm lengths. Beat the strips one by one with the back of a knife or a wooden mallet until the meat fibers are loosened. (Meat prepared in this way is called “pasanda”).
Heat the ghee and fry the onions until golden brown. Add the meat together with salt, coriander and ginger. Add a little bit of water three times and fry (bhunao) one more time. Finally, add enough water so that the mixture is dry when the meat is cooked. 3.
When the meat is cooked, add the garam masala. 4.
4. In a separate saucepan, melt the sugar with 2 tbsp of water. Bring to a boil over low heat to form a syrup. On top, add the mango pieces as well as the nutmeg and stir well. Continue to simmer gently at low temperature until the syrup has dried up.
Put the mango pieces on the meat. Add one cup of hot water. Cover the saucepan tightly and place in a hot oven for about half an hour until the ghee settles.
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