1. Chop up your meat/veggies and onion/garlic/ginger.
2. Toast the coriander, cumin and fennel under the grill til it is dark brown and starts smoking out the kitchen.
3. If these spices are not already ground then grind them up now.
4. Give the chopped up onion and garlic a head start in the fry pan (with ghee/butter) then throw in the meat/veggies. Chuck in the cinnamon stick now too.
5. Next is my favourite bit. When the meat is nicely browned throw in the ground spices and the saffron and chilli powder too. Quickly toss it all round then splash some wine/vinegar over it. This smells great.
6. Shortly after that, pour in the stock to just cover the lot. Bring to boil then reduce heat to simmer ‘til it is all very yummy.
7. Coconut cream can (but doesn't have to) be added at the end for an extra good creamy flavour and to make up for any calorie deficiency.
8. Serve on rice.
I find raisins chucked in for the simmering bit add very nicely to the whole experience. Black mustard seeds can also be part of the recipe, added to the frying of the onion at step 4. Ginger can be left out. Or basically do what you like, its all fun.
Cheers
Dave