This curry is cooked on a low temperature in the oven and is best if its cooked then left to rest overnight, then reheated and served the next day. You can use beef, lamb or chicken. We generally make this tasty curry on Saturday to enjoy on Sunday.
Preheat oven to 125 degrees C. Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn.
Add oil and make into a paste, add panch phora and stir until seeds start popping.
Add onion and stir over a medium heat for 2 minutes, being careful not to overcook.
Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices. If the meat and spices begin to stick to the base of the pan, add about a tablespoon of water and stir well.
When all the meat has been stirred in, add lemon juice, tomatoes and water, roughly chopping tomatoes while stirring. Sprinkle garam masala over the surface.
Add tomato paste, curry leaves and salt, stir and turn off heat. Place the lid on the pot and place in oven for 2 hours for 2 hours. Chicken will need less cooking time.
Allow to cool, store in fridge, then heat and serve next day.
Like most curries, the leftovers are even better, if you can bear to leave any! If using chicken for this recipe, legs or thighs with bone would also work well.