In a dry
pan, toast the coriander seeds until you can smell their aroma then add the
chilli flakes to your own taste and cook briefly. Remove the ingredients from
the pan and grind to a fine powder.
Season the meat with the ginger and then brown it in the ghee,
with the cloves. Then sprinkle the coriander and chilli powder over the meat.
Add the yoghurt, nutmeg and cardamom to the pan and cook for 8 minutes, stirring
occasionally. Add the water and then cover the pan and simmer for 50 minutes
until the meat is very tender. If you prefer a drier curry you can uncover the
meat halfway through
cooking to reduce the sauce.
Add the garam masala then stir the saffron into the cream and add to the pan.
Cook gently, stirring for 3-4 minutes. Serve with steamed white rice.
The curry is now ready to eat
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