Method of Preparation :
Slice meat into 12 pieces, clean and keep aside.
Beat curd till smooth. Heat saffron slightly, crush and soak in the rose water. Grind ginger to a fine paste and mix in half cup of water and keep aside. In the same manner, grind garlic and mix with 1/3cup of water and set aside.
Heat ghee in a pan. Add meat pieces and fry, stirring for a couple of minutes. Mix the curd and ground onion and add it to the meat. Stir well. Add the ginger, garlic paste along with the water in which they were soaked. Fry by stirring continuously.
Add the whole cinnamom, cardamom, cloves and mace. Fry for few minutes. Add salt and white pepper. Cover and cook over a low flame, stirring occasionally. Cook till the meat is done and the gravy thickens. Add saffron and dry red chillies. Stir once to mix and remove. Serve hot with naan or parathas.