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Beef Korma

Ingredients

1 kg beef or lamb, cut into 1-inch cube 1 tbsp. coriander seed 
1 tbsp. cumin seed 
1 tsp. cardamom seed
1 tsp. red chili, crushed
6 whole cloves 
1/3 cup water 
1/4 cup blanched almonds 
8 cloves garlic 
1 tbsp. ginger root; coarsely chopped 
1 1/2 tsp. salt 
1/2 tsp. cinnamon 
1 tbsp. cooking oil 
2 tbsp. cooking oil 
2 medium onions; thinly sliced & separated 
1/2 cup water 
3/4 cup whipping cream 
1/2 cup plain yogurt 
2 tbsp. all-purpose flour 
2 tbsp. snipped coriander or parsley 

How to Cook:

  1. In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves and grind the spices into a fine powder.
  2. Add 1/3 cup water, the blanched almonds, garlic cloves, ginger root, salt and cinnamon and blend till the mixture has become a paste.
  3. In a saucepan 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.
  4. 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.
  5. Reduce heat to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till slightly browned.
  6. 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.
  7. Stir in together whipping cream, yogurt, and flour. Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.
  8. Transfer to serving bowl; sprinkle with coriander or parsley. Serve with pollow or hot cooked rice.


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