Grind the black and green cardamom, cumin seeds, coriander seeds and cinnamon into a fine powder and set aside till needed
Heat the oil in a pot on medium heat and then add the onions and garlic. Fry till translucent and lightly turning golden
Add a genorous splash of water to the pan and cover with the lid immediately. This helps to soften the onions and break them down. Keep the lid on until the water dried out, about 5 minutes
Add the meat and saute it on high heat till the meat no longer remains pink
Add all the spices and 2 cups of water. Bring to a boil, cover and cook on low for an hour or till the meat is tender. Make sure you check it as it cooks to make sure the water hasn’t completely dried out and the curry burns. The masala (sauce) should be thick, not watery.
Serve hot with chapatti!
To make with chicken, add 3/4 cup water and cook for 45 minutes
For mutton, add 3 cups water and cook for an hour and a half.