Cut all vegetables. Wash meat. We use lamb in UK. I will give tip to remove its smell as some people like me feel smell in it. so I mostly par boil it 2_3 times to remove its smell than wash it and strain than use it in the recipe.

Take a pan and add some water add meat and cook when 2_3 boil comes you'll see scum throw this water and again add new water and boil it and throw this water also. Now wash the meat and keep aside.

Heat oil, add sabut garam masala, fry onions to golden, and meat and fry.

Add ginger garlic paste and fry the meat, add haldi, red chilli powder cook and add tomatoes.

Mix well, add hot water 2cups to cook meat. Cover and let it cook on medium to low flame. Stir in between. Add salt.

When water dries and meat tenders add green chillies and bhunafy it very well. Keep mashing tomatoes and onions. When oil comes up add enough hot water for Gravy you like add cook till kacha pan nikal jae.

Fry bhindi till half done and colour changes slightly, take out and put them in the cooked gravy, let it cook slowly till fully cooked add dhania and garam masala, some lemon juice. Serve with homemade chapatti.

I used less oil you can use according to your need.