Cut the meat into cubes of about 40 mm. Heat the oil strongly in an ovenproof pan. Put as many pieces of meat in the hot oil as the pot can hold loosely in one layer. Brown the meat on all sides and put aside on a deep plate. Proceed in the same way with the remaining meat.
Add the onions and garlic to the Reindl Form. Reduce to medium heat and stir the onion-garlic mixture for about 10 minutes until browned. Add the meat and the juices that have collected on the plate to the Reindl along with the ginger, cayenne bell pepper, paprika, black pepper and salt. Stir for one minute. Add the lightly whipped yogurt and let it bubble up briefly. Next, seal the Reindl with aluminum foil and lid and steam for 1 1/2 hours in the stove heated to 160 °C.
If the meat is not yet soft, add a little water, close the pot tightly and steam everything together for another 20 to 30 minutes. Stir gently before serving.
Dum: since the time when the Mughals came to India, the Indian food culture knows a way of preparation called “dum”. Meat – or long grain rice in the same way – is only half cooked in a heavy cooking pot, the cooking pot is then closed with a flat lid, and the cooking pot and lid are tightly sealed with a ring of tough dough. The cooking pot is placed over a low fire
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