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This recipe can be used for chicken, lamb, beef, duck or mutton.

Ingredients
Recipe from Pat Chapman\'s \'Indian Restaurant Cookbook\'

Serves 4

675g poultry or meat
1/2 cup cashew nuts or almonds (or mixture)
1.25cm slice of fresh ginger, chopped
2 green chillies (optional)
1/2 tsp saffron
2 tbsps milk, warmed
1 tbsp ghee
2 tbsps sunflower or corn oil
1 medium onion, chopped
75ml yoghurt
75ml double cream
1/2 cup chopped fresh coriander or parsley
Salt
Lemon juice (optional)

SPICES:

2 whole green cardamoms
3 whole cloves
2.5cm cassia bark
1 tsp coriander seeds
1 tsp white cummin seeds

Method
1. Cut the meat into 2.5cm cubes ( poultry on or off the bone, to taste).
2. Blend the nuts, ginger, garlic and chillies into a coarse paste with 150ml water.
3. Soak the saffron in warm milk for 10 minutes.
4. Heat the ghee and oil together, then fry the spices then the onion until golden. Add the nut paste and yoghurt, and cook for 10 minutes or so.
5. Add the meat, mixing it 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 double cream, fresh coriander or parsley and salt to taste. Serve with lemon juice if liked.