Beef Korma

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 tablespoon coriander seed
• 1 tablespoon cumin seed
• 1 teaspoon cardamom seed (without pods)
• 1 teaspoon crushed red pepper flakes
• 6 whole cloves
• 1/3 cup water
• 1/4 cup blanched slivered almond
• 8 cloves garlic
• 1 tablespoon coarsely chopped gingerroot
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 2 lbs beef stew meat or 2 lbs lamb stew meat, cut into 1 inch cubes
• 1 tablespoon oil
• 2 tablespoons cooking oil
• 2 medium onions, thinly sliced and separated into rings
• 1/2 cup water
• 3/4 cup whipping cream
• 1/2 cup plain yogurt
• 2 tablespoons all-purpose flour
• 1/4 teaspoon garam masala
• 2 tablespoons freshly snipped cilantro or 2 tablespoons parsley

Recipe

• 1 in a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
• 2 grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired).
• 3 add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
• 4 blend until the mixture has a paste consistency.
• 5 in a 5-quart dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
• 6 repeat with remaining meat in batches, adding more oil as needed; remove.
• 7 heat 2 tablespoons oil in the dutch oven and add onions.
• 8 cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
• 9 reduce heat to medium.
• 10 add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
• 11 add meat and 1/2 cup water to the dutch oven.
• 12 cover and simmer for 1 1/2 to 1 3/4 hours or until the meat is tender (cook time may vary according to the toughness of the meat you use, but 1 1/2 to 1 3/4 hours is generally enough time).
• 13 stir occasionally and test meat's tenderness.
• 14 stir together whipping cream, yogurt, flour, and garam masala in a bowl.
• 15 stir mixture into dutch oven; cook until thickened and bubbly.
• 16 cook and stir two minutes more.
• 17 transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.