1. Grind half the onion, ginger, garlic and chillies to a fine paste using blender.

2. Add the ground spices and blend together.

3. Soak the saffron in hot milk for 15 min.

4. Heat the oil and fry the remaining half onion over a medium heat until it turns brown, stirring frequently.

5. Add the spice mixture and fry until the oil appears on the surface.

6. Stir in the meat, season with salt and fry until it turns brown on all sides.

7. Mix together the saffron milk and yoghurt and stir into the pan with the nuts and water.

8. Reduce the heat and simmer for 1 hour until the meat is tendered, stirring occasionally.

9. Garnish with the chopped coriander and serve hot with pulao rice, naan, puris or your choice.


Serves 6