Slow-Braised Masala Brisket Curry

Pat the brisket cubes dry with paper towels and season thoroughly with the salt. Heat 30ml of oil in the Dutch oven over medium-high heat until shimmering.

Sear the meat in batches, browning deeply on all sides. Do not overcrowd the pot. Remove browned meat and set aside.

Lower heat to medium. Add the remaining 15ml oil. Add cinnamon, cardamom, cloves, and bay leaf. Sauté briefly until fragrant and the pods swell slightly.

Add the finely diced onions. Cook slowly, stirring frequently, until the onions turn a deep golden brown. This is critical for the sauce base.

Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell of garlic disappears.

Reduce heat to low. Add coriander, cumin, Kashmiri chili powder, and turmeric. Stir constantly to toast the spices without burning them.

Add the crushed tomatoes. Increase heat to medium and cook until the moisture evaporates and oil begins to separate from the sides of the masala paste (bhoona).

Return the seared meat and its resting juices to the pot. Stir to coat well with the masala. Add 500ml hot water and bring to a boil.

Cover tightly, reduce heat to the lowest setting, and simmer gently until the meat is fork-tender. Check occasionally and add a splash more water if the curry becomes too dry.

Remove lid. If the sauce is too thin, simmer uncovered to reach desired consistency. Stir in the garam masala and fresh cilantro. Turn off heat and let rest for 10 minutes before serving.