Start by sautéing the meat in some oil with cloves, onion, cinnamon stick, cardamom and cloves for almost 10 minutes until the meat is browned

Cover with water THEN add salt. If you add salt in the first step, the meat will release its water and become dry. You can change the water halfway and add clean one and make sure you remove this foam

Remove and throw all the other spices that you added to the meat once it’s cooked and add carrots peas and tomato paste. Cook on medium to low heat for almost 30minutes. You’ll know it’s almost done when the carrots are soft.

In a small pan, add some olive oil or ghee. Sauté some crushed garlic with chopped coriander for 2 minutes and add the mixture to the big pot with the other ingredients

Serve warm with rice and vermicelli or just white rice on the side!