Beef Korma

Ingredients

• 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 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 parsley

Directions

1. 1

   In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.

2. 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. 3

   Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.

4. 4

   Blend until the mixture has a paste consistency.

5. 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. 6

   Repeat with remaining meat in batches, adding more oil as needed; remove.

7. 7

   Heat 2 tablespoons oil in the Dutch oven and add onions.

8. 8

   Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.

9. 9

   Reduce heat to medium.

10. 10

    Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.

11. 11

    Add meat and 1/2 cup water to the Dutch oven.

12. 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. 13

    Stir occasionally and test meat's tenderness.

14. 14

    Stir together whipping cream, yogurt, flour, and garam masala in a bowl.

15. 15

    Stir mixture into Dutch oven; cook until thickened and bubbly.

16. 16

    Cook and stir two minutes more.

17. 17

    Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.