Cut the meat into pieces and mix it with yogurt, curry, and salt.

Add a few tablespoons of sunflower oil to a pan. Add the bay leaf, cinnamon stick, cumin, cardamom, cloves, and peppercorns. Toast the spices on low heat for a few minutes.

Next, add the finely chopped onion and season it with a little salt. Sauté the onion until it softens. Then, add the garlic and ginger. Cook until fragrant, then stir in the finely chopped tomato. Sauté until the tomato softens. Add the ground coriander, paprika, and turmeric. Stir, then pour in the soaked saffron and a little water.

Add the meat and stir it a few times. Then, cover the pan and cook on medium heat for 1-2 hours. Add a little water if needed, but be careful not to add too much, as the meat will release a fair amount of liquid.

Once the sauce is cooked, add the cream. Let it simmer for a bit, then serve with your desired side dish.