1 small lime
2 heads garlic
2 large onions
1 hot pepper
1 tbsp ground garam massala
1 tbsp ground geerah
2 tbsp curry powder
1 tsp mustard
1 tbsp tomato paste
1 tsp sugar
1 tbsp cooking oil
1 1/2 tsp salt
1/2 tsp ground dye (turmeric)

Method
1 Cut meat into small pieces, cutting through bones.
2 Add juice of small lime to a bowl of water and wash meat. Drain.
3 Peel garlic and onions. Grind garlic, onions and hot pepper.
4 Make a massala paste with garlic mixture, garam massala, geerah,
curry powder, mustard, tomato paste and sugar.
5 Heat cooking oil until very hot. Add massala paste and fry until
cooked toroughly.
6 Bounjal (cook in massala paste in hot fat) meat in massala mixture.
Add salt and turmeric, cover and leave to cook.
7 Turn occasionally until all liquid has evaporated. Taste for flavour.
8 Add 1/2 pint boiling water and allow to cook until meat is tender,
about 30-45 minutes, and all water has evaporated.
9 Serve Bounjal Duck with dhall and rice or serve with Dhall puri.

Serves 12