Ingredients

· 500 g meat

· 1 cup cream

· Salt to taste

· 4 tablespoons tomato puree

· 2 tablespoons chopped ginger garlic

· 1 tablespoon cumin seeds

· 1 tablespoon coriander seeds

· 1 tablespoon red chilli flakes

· ½ teaspoon all-spice powder

· ½ teaspoon black pepper

· ½ cup oil

· 4-5 green chillies

· Fresh coriander

· 2 tablespoons julian cut ginger

Method

In a pan, add meat and chopped ginger garlic with oil. Stir and cook on medium heat for five minutes. Now, add a glass of water and cook for an hour. Stir the meat until all juices evaporate, then add tomato puree and cook for a minute. Roast the cumin and coriander seeds. Grind them. Now, add this mixture in the meat with red chilli flakes and stir for a minute. Then, add water and cook on low heat with lid for 20 minutes. Add cream, salt, green chillies, black pepper and all-spice powder. Mix well and cook on low heat for 10 minutes. Garnish it with ginger, fresh coriander and serve with naan.