Blend ginger and garlic to a paste without adding water. Tip into a small bowl and set aside.
To the same blender, add raisins, cashew nuts and coconut milk. Blend to a paste and set aside.
Heat ghee and oil in a pressure cooker or a heavy-bottomed pot. Once the ghee starts to melt, add cardamom pods (slightly bruise to release the seeds; add seeds and pods), cloves and cassia bark. Stir for a few seconds.
Add the onions and green chillies and sauté for 7-10 minutes until the onions start to darken around the edges. Add the ginger and garlic paste and stir for 1 minute. Tip in the tomatoes and sauté for 5-7 minutes until they completely break down to a pulp and the oils start to separate.
Add coriander powder, chilli powder, yogurt, the blended raisin paste, 1 ½ cups of water, mint leaves, coriander leaves and salt. Add the meat, stir, and cook covered until tender (it took me 12-15 minutes in a pressure cooker).
Note: if the curry looks too runny, cook uncovered over a high flame for a few minutes and let it reduce a bit.
Add lime juice and stir. Check and adjust seasoning. Garnish with coriander and mint leaves and serve hot with rice or Indian breads.
- Use boneless meat if you prefer, but a lot of the flavour of the curry comes from the bones.
- Goat meat can be substituted for chicken or beef in this recipe. Cooking times will differ.