Instructions: In a dry pan toast the coriander seeds until very aromatic.

Add the chilli flakes and cook very briefly then grind to a fine powder.

Season the meat with ginger and brown in the ghee or butter with the cloves.

Sprinkle on the coriander and chilli.

Add yoghurt the meat nutmeg and cardamom to the pan and cook for 8 minutes stirring occasionally.

Add the water cover the pan and simmer for about 50 minutes until the meat is very tender. Uncover halfway through cooking to reduce the sauce if a drier curry is preferred.

Add the garam masala.

Stir saffron into the cream and add to the pan.

Cook gently stirring for 34 minutes
Serve over white rice and garnish with the toasted almonds.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.