Mix 2 tbsp crushed garlic, 1 tbsp Shan Ginger Paste and 1 packet Shan Karahi Mix (dissolved in ½ cup water). Apply to 1½ kg (3.3lbs) meat, cut into small cubes (Chicken/Goat/Beef/Lamb). Set aside and marinate (Chicken 15mins; Goat/Beef/Lamb 1-2+ hours).
Heat 1 cup oil and stir-fry the meat on high heat for 5-6mins. Add 2 tbsp julienned ginger. Cover and cook on low heat until the meat is tender (Chicken 10 mins; Goat/Beef/Lamb 45 mins).
Separately: Heat ½ cup oil and add 6-7 medium (500g), diced tomatoes. Cook on low heat until soft (5-6 mins) Stir periodically.
Add cooked tomatoes and 6 medium, whole green chillies to the cooked meat. On medium heat, stir-fry the meat until the oil begins to separate from the masala. Stir constantly. If desired, remove excess oil. Add 2-3 tbsp chopped cilantro/fresh coriander and ½ cup (85g) butter. Stir-fry and serve with hot naans
