Ingredients
200 gm meat
2 Tbsp clarified butter
2 cinnamon sticks
1/4 tsp cumin seeds
1 cassia leaf
4 cardamom
4 Tbsp of onion paste
2 tsp ginger garlic paste
2 Tbsp almond-cashew nut paste
2 tsp yoghurt
2 Tbsp milk
1 tsp cream
Salt to taste
Method
Grind together onions to a fine paste.
Add salt.
Blanch almonds and cashew nuts.
Grind them to make a smooth paste.
For the main preparation:
Partially boil the meat and keep aside.
Heat clarified butter in pan.
Add cinnamon, cumin seeds, cassia leaf and cardamom.
Cook till the cumin seeds start crackling.
Then add onion paste, ginger garlic paste, salt, semi boiled meat, almond and cashew nut paste, curd, milk and cream.
Mix well.
Garnish with cream and coriander leaves.
Serve hot with rice.