Place a heavy bottomed saucepan on the fire and heat the ghee.
When hot, add the asafetida.
Now add the meat cut into large pieces.
With a flat wooden spoon stir the meat till well coated with hot ghee.
Continue to stir well, taking care not to let it burn.
When the meat separates from the bone and turns brown, add the beaten curd and fry again till all the crud is absorbed.
Add 1 pint boiling water and all the spices.
Simmer for 2 hours on a low heat.
Increase the heat so that water in the gravy dries up and the ghee floats to the top.
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