Hash bhuna or gravy duck curry is a special dish because ducks are a bit rare to find. The dish brings in a form of celebratory ambience in any household, and is served with raw onions, green chilies and plain rice, pulao or paratha.
1/2 teaspoon of jaifal-jayatri ( nutmeg-mace) past
1 teaspoon of black pepper powder
1 teaspoon of garam masala powder
water as needed
2 tablespoons of ghee
1 cup of onion slices
2 tablespoons of garlic slices
1 teaspoon of toasted and ground dry red chilies
2 teaspoons of toasted and ground cumin
Mix the meat pieces with yoghurt. Marinate for 1 hour.
Heat a saucepan with oil. Add the onion, ginger, garlic, cumin and nut pastes. Cook until the water released dries up a bit to form a thick gravy, with oil floating on top.
Add the marinated meat with yoghurt. Cook until the water released dries to form thick gravy with oil floating on top.
Sprinkle salt, and mix in the tomato sauce, bay leaves, cinnamon sticks, cardamoms, cloves, turmeric, jaifal-jayatri, black pepper and garam masala powders.
Add 1 cup of water and cook until the meat becomes almost tender and soft.
In a separate pan, heat the ghee and fry the onion and garlic slices. Pour in the oil with the onions and garlic to the meat curry
When the water dries up a bit to form thick gravy with oil floating on top ( koshano), then sprinkle the toasted and ground red chili and cumin powder. Stir and cook with lid on at low heat for 5-10 more minutes.