Beef Korma (Indian)
List of Ingredients
1 Tbs coriander seed
1 Tbs 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 Tbs ginger root, coarsely chopped
1 1/2 tsp salt
1/2 tsp ground cinnamon
2 pounds beef or lamb, cut into 1-inch cubes
1 Tbs oil
2 Tbs oil
2 medium onions, sliced into rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 Tbs flour
1/4 tsp garam masala
2 Tbs snipped coriander or parsley
Recipe
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, ginger root, salt and ground cinnamon. Cover the blender container and blend until the mixture has a pasty consistancy.
In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1 tablespoon hot oil, remove from pan. 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 rice.
|
|
member logon
