Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Handful of whole coriander seeds
                        Large pinch brown or white whole cumin seeds
                        Large pinch brown or yellow mustard seeds
                        Small pinches of sesame seeds and caraway seeds
  6                     green cardamom pods and seeds of four more
                        Large dusting of course ground cinnamon
  2        cloves       freshly crushed garlic
                        Large pinch of coarsely chopped or flaked almonds
                        Handful of ground almonds
                        Handful of dessicated coconut
                        Pinch of cayenne ( or chopped green chillis)
 15        ounces       rich vegetable stock
  1        medium       large cooking ( not salad) onion
  1.5      ounces       vegetable ghee or clarified butter
  1.5      pounds       largely diced or jointed chicken orlamb
                        Thick pouring-cream to taste

Preparation:

Pre-roast all dry spices in heavy pan until mustard seeds start to dance and pop. In new pan, heat ghee and gently fry onion and garlic until onion is golden and transparent. Add spices and gently fry for a couple of minutes longer. In the pan previously used for the spices, sweat the meat for about ten minutes, then transfer to the onion pan, ensuring the meat is covered with the spices. Add thick stock and stir well in. Add chillis if used. Cook low and slow for 1 - 1.5 hrs or until meat is fully tender. Reduce sauce if necessary to achieve desired texture. Add cream and slightly stir in. Serve with scented basmati rice and Indian breads/chutneys/raitas