Buff Masaledaar (An Experimental Dish with a superb outcome)

All of the above spices were dry roasted and powdered in my desired proportion which is indeed based on the aroma I prefer. If this seem to be a problem, I would suggest you to get garam masala found in the market and dry roast it before using it in this dish.

For marination except for buff and mustard oil, blend everything together to form a fine paste. Wash the buff meat and squeeze it dry and mix it properly with the spice paste and mustard Oil. Keep covered in the fridge for 4 hours.

In a dry wok, I have emptied the marinated meat and covered the top with the 3 onions sliced. After this I have put the lid and turned the gas burner (small) on, turned it to simmer and let the meat cook undisturbed for 1 hour [1 HOUR] .

After 1 Hour I have stirred the content to mix well and covered it again for another half an hour. I kept stirring in a gap of half an hour in the rest of the period to prevent the meat from sticking to the bottom of the wok. The dry cooking continued for almost 2 hours.

Now, I felt like adding some water to the wok as the meat seemed to stick to the wok, as the water content of the onions has almost evaporated. I have added 2 cups of water at this stage and cook covered for another long hour without disturbing [1 HOUR] .

At this stage I have found that the gravy has turned rather too thick hence added another cup of water and kept the cooking go on for another hour stirring in a gap of half an hour.

After 5 long hours of slow cooking, I have tasted a dish that I have never tasted before. The aroma is superb, texture you can imagine from the pictures. The meat is cooked and it is tender enough to melt in the mouth. Loved the complete taste. Please feel free to share your views. Thanks!!