In the ghee or oil add the Garam Masala's and saute them till light brown. Make sure not burn them.
Add the ginger garlic paste and cook till all the raw smell disappears.
Now add all the dry spices - Red Chilly Powder, Corainder Powder, Turmeric Powder.
Add a tablespoon of water so that the spices do not burn.
When the oil starts to separate add the meat pieces and mix well so that all the pieces are fully smeared with the masala. Let the meat simmer for half and hour in this masala.
Once the Meat is fully done or becomes fully tender add kasuri methi.
Cook for just 5 minutes on low flame and then take it out in a serving dish.
Garnish with the finely chopped coriander leaves.