What you will need

3 lbs Meat or Chicken on the bone

4 tblsp oil
1/4 c white vinegar
3 tblsp Tamarind pulp
2 tblsp Vegetable oil
1 large White onion
6 Garlic cloves
2 tblsp Fresh ginger root, chopped
1/2 c Vegetable oil
3 c Onion, thinly sliced
1 tsp Ground cumin
1 tsp Ground mustard
3 tsp Turmeric
1 1/2 tsp Red Chilli Power 
3 tsp Paprika
2 1/2 c Hot water
4 fresh green chill's
Cut meat or Chicken 
Place meat or Chicken and the bones in a Pot with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate, refrigerated for 24 hours.

Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.

Heat the one-half cup of vegetable oil in a large enamel coated frying pan over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.

Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red Chilli powder, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the meat or Chicken  and bones and green Chilli's. Cook until slightly browned.

Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender about 25mins Pick out  bones.

Serve over rice.