Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Poultry or meat 2 tb Sunflower or corn oil
1/2 c Cashews, almonds or mixture 1 Medium onion chopped
1/2 Inch chopped fresh ginger 3 oz Yoghurt
1 Clove garlic chopped 3 oz Cream
2 Green chillies (optional) 1/2 c Chopped fresh coriander
1/2 ts Saffron Salt
2 tb Warm milk Lemon juice (optional)
1 tb Ghee

---------------------------SPICES--------------------------------
2 Whole cardamoms 1 ts Coriander seeds
3 Whole cloves 1 ts Cummin seeds
1 Inch cassia bark

1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to
taste) 2) Blend the nuts, ginger, garlic and chilles into a course
paste with 1/4 pint of water 3) Soak the saffron in warm milk for 10
minutes. 4) Heat the ghee and oil together, then fry the spices then
onion until golden. Add the nut paste and yoghurt, and cok for 10
minutes or so. 5) Add the meat, mixing in well. Simmer for about 1
hour or until the meat is tender. Add water bit by bit if needed. 6)
About 10 minutes before serving, squeeze the saffron strands in their
bowl to get the most colour out of them then add in, with the milk.
Add the cream, fresh coriander and salt to taste. Garnish with lemon
juice if liked.

Note.

1) Coriander. You may know it as "cilantro or Chinese parsley" 2)
Cassia bark. Similar to cinnamon but with a sweet musky fragrance. 3)
When frying the spices use a gentle heat as they are easily burnt!!

True kormas are spicy, not hot, and a Moghul creation. Their special
feature is a creamy sauce with nut and safron. They can be made with
chicken (my favourite), duck, lamb, beef or mutton and should be
served with plain or pullao rice.

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