|Water||1⁄2 Cup (8 tbs)|
|Coriander powder||1 Teaspoon|
|Onions||2 Large, cut very fine|
|Turmeric powder||1 Teaspoon|
|Cumin seeds||2 Tablespoon|
|Poppy seeds||2 Teaspoon|
|Garlic||6 Clove (30 gm)|
|Almonds||12 , blanched|
|Saffron||1 Teaspoon (Leveled)|
Mix the meat, paste, curds, bay leaves and coriander and turmeric powders, and marinate for two hours.
Heat the ghee and brown the onions.
Reduce the heat and add the meat and curd mixture.
Add salt and water and stir for a few minutes.
Cover the pan and put a weight on the lid to prevent escape of steam.
Simmer till tender, for about half an hour.
If it dries before the meat becomes tender, add more water, but not too much, as this curry should be thick.
Beat the cream well and add last.