PREPARATION

1. In a mixing bowl, add 600 grams u.s. duck, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 teaspoon oil, 1 teaspoon curry leaves, 2 tablespoons coriander and mix it well.
2. Marinate for 3 - 4 hours.
3. Heat 35 milliliters oil in a skillet, add 2 pods black cardamom, 2 bay leaf and stir for 1 - 2 minutes.
4. Then, add the marinated duck in it and mix it well.
5. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
6. Open the lid and give it a nice stir.
7. Again cover it with lid and cook for about 15 - 20 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Cook for another 3 - 5 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil in a another skillet, add 125 grams onions and fry till translucent or until it turns golden brown in color.
12. Add 1 teaspoon garlic, 1 teaspoon green chili and stir well.
13. Then, add 100 grams tomato and mix it well.
14. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
15. Add 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala and mix it well.
16. Now, add the cooked duck in it and mix it well.
17. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon lemon juice and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.