Beef Korma
1 tbsp coriander seed
1 tbsp cumin seed
1 tsp cardamom seed (without pods)
1 tsp crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 Tbsp Gingerroot; coarsely chopped
1 1/2 tsp salt
1/2 tsp ground cinnamon
2 lb beef or lamb stewing meat, cut into 1-inch cube
1 Tbsp Cooking oil
2 Tbsp Cooking oil
2 md onions; thinly sliced & separated in rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 Tbsp All-purpose flour
1/4 tsp Garam masala
2 Tbsp Snipped coriander or parsley
Indian spiced rice or hot cooked rice
In a blender container combine coriander seed, cumin seed, cardamom seed,
crushed red pepper, and whole cloves. Cover the blender container and
grind the spices into a fine powder. Add 1/3 cup water, the slivered
blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon.
Cover the blender container and blend till the mixture has a pasted
consistency. In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on
all sides in 1 tablespoon hot oil; remove. Repeat with remaining meat, add
1 tablespoon additional oil, if needed; remove. Heat 2 tablespoons oil in
the saucepan; add onions. Cook and stir over medium-high heat for 8-10
minutes or till onions begin to brown. Reduce heat to medium. Add blended
spice mixture; cook and stir 3-4 minutes more or till slightly browned.
Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to
1 3/4 hours or till meat is tender; stir occasionally. Stir together
whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch
oven; Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes
more. Transfer to serving bowl; sprinkle with coriander or parsley. Serve
with Indian Spiced Rice or hot cooked rice.
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