1. Clean and wash meat.
2. Mix yogurt with chopped cilantro, ginger, red chilly powder and asafetida. Marinate the meat with this mixture and keep aside for 10 minutes.
3. Grind together black cumin seeds, cinnamon, cardamom, cloves, black pepper, nutmeg powder and mace to a smooth paste adding little water.
4. Crush the saffron, add to hot milk and set aside.
5. Heat oil in a thick bottom pan. Add the marinated meat pieces and cook in low heat with occasional stirring till oil starts separating.
6. Add the spice paste and add 1-2 cups of water, enough to cook the meat. Add the saffron soaked in milk and cook on reduced heat till the meat is tender.
7. Serve hot with steamed Basmati rice or Nan.