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

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

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. Notes: 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.