Beef Korma Recipe

• 2 lb Beef or lamb stewing meat, cut into 1 inch cubes
• 1/4 Cup blanched slivered almonds
• 8 Cloves garlic
• 6 Whole cloves
• 1 tbsp Gingerroot, coarsely chopped
• 1 tbsp Coriander seed
• 1 tbsp Cumin seed
• 1 tsp Cardamom seed, without pods
• 1 tsp Crushed red pepper
• 1-1/2 tsp Salt
• 1/2 tsp Ground cinnamon
• 4 tbsp Cooking oil
• 2 Medium onions, thinly sliced & separated
• 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
• Water as required

• Combine cumin seed, coriander seed, crushed red pepper, cardamom seed and cloves and grind the spices into a fine powder.
• Add water, slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon.
• Blend until the mixture has a pasted consistency.
• Heat 1 tbsp oil in a 4 quart saucepan or Dutch oven and cook 1/2 of the meat till brown on all sides.
• Now remove it from the heat and repeat this with remaining meat, add 1 tbsp additional oil, if desired.
• Fry it until brown and then remove it from the flame.
• Heat 2 tbsp oil, add onions.
• Cook it over medium-high heat for about 8-10 minutes until onions begin to brown. Decrease the heat to medium and add blended spice mixture.
• Cook and stir 3 to 4 minutes more or until slightly browned.
• Now add meat and half cup water to the saucepan.
• Cover and simmer for 1- 1/2 to 1-3/4 hours or until meat is tender, keep stirring.
• Stir together yogurt, whipping cream, garam masala and flour.
• Now stir the mixture into Dutch oven.
• Cook and stir until thickened and bubbly.
• Sprinkle Beef Corma with coriander or parsley.