Place meat in a large bowl.

Add ground turmeric, ground coriander, red chili powder and yogurt.

Toss to coat. Season with salt and pepper.

Cover and refrigerate for about 3 to 4 hours or overnight if time permits.

Heat oil and ghee in a large frying pan over medium-high heat.

Add cardamom, cinnamon, bay leaf and fennel seeds. Stir fry for about 30 seconds.

Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned.

Add garlic, ginger and green chilies. Sauté, stirring, for about 1 minute or until aromatic.

Add ground turmeric, ground cumin, red chili powder and ground coriander. Sauté, stirring, for about 1 minute or until fragrant.

Add tomato paste and canned tomatoes. Stir to combine. Cook, stirring, for about 2-3 minutes or until the tomatoes are mushy.

Add marinated meat and coriander (cilantro) leaves. Stir to combine. Season with salt.

Stir fry for about 10 minutes.

Add hot water. Stir.

Cook, covered, for about 1 and ½ hours or until the meat is tender. Add more hot water if needed.

Add garam masala, ground black pepper and dried fenugreek leaves. Stir. Heat through.

Serve with your favorite side - rice, naan or parathas.

Follow the recipe to marinate meat. Heat oil and ghee in a large frying pan over medium-high heat. Add marinated meat, and stir fry for 10 minutes. Transfer this meat to a slow cooker. Add cardamom, cinnamon, bay leaf, fennel seeds, onions, garlic, ginger, green chilies, ground turmeric, ground cumin, red chili powder, ground coriander, tomato paste, canned tomatoes, coriander (cilantro) leaves and hot water. Season with salt. Stir to combine. Cover and cook for 4 hours on high or 8 hours on low or until the meat is cooked through and sauce thickens slightly. Stir in garam masala, ground black pepper and dried fenugreek leaves. Simmer for about 5 minutes.

Follow the recipe to marinate meat. With the instant pot on saute mode, heat oil and ghee. Sauté cardamom, cinnamon, bay leaf and fennel seeds for 30 seconds. Add onions, and sauté for 2 minutes or until browned. Add garlic, ginger and green chilies. Sauté, stirring, for 30 seconds. Stir in ground turmeric, ground cumin, red chili powder and ground coriander. Stir fry for about 30 seconds. Add tomato paste and canned tomatoes. Cook for about 2 minutes. Add marinated meat, coriander (cilantro) leaves and hot water. Season with salt. Cover and cook for 20 minutes. Once pressure is released, open the instant pot. Stir in garam masala, ground black pepper and dried fenugreek leaves. Turn on saute mode. Simmer for about 2 minutes. Serve.