Cut the meat into 3 cm cubes (the poultry on or off the bone, to taste).
Blend the nuts, ginger, garlic and chilles into a course paste with quarter pint of water. Soak the saffron in warm milk for 10 minutes.
Heat the ghee and oil together, then fry the spices then onion until golden. Add the nut paste and yoghurt, and cook for 10 minutes or so. Add the meat, mixing in well. Simmer for about 1 hour or until the meat is tender. Add water bit by bit if needed.
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:
Coriander: You may know it as "cilantro or Chinese parsley"
Cassia bark: Similar to cinnamon but with a sweet musky fragrance.
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, duck, lamb, beef or mutton and should be served with plain or pullao rice.