Beef Korma
beef, indian, main dish
1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without
1 pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot -- coarsely
1 chopped
1 1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 lb beef or lamb stewing meat --
1 cut into 1-inch cube
1 tablespoon cooking oil
2 tablespoon cooking oil
2 medium onions, thinly sliced &
1 separated in rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoon all-purpose flour
1/4 teaspoon garam masala
2 tablespoon snipped coriander or
1 parsley
1 indian spiced rice or hot
1 cooked rice
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, gingerroot, salt and ground cinnamon. Cover the blender container and blend till the mixture has a pasted consistancy.
In a 4 quart saucepan or Dutch oven 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.
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 Indian Spiced Rice or hot cooked rice.
Recipe By : BH&G (Hot & Spicy)
From: Creedenite@aol.Com Date: 29 Jul 97 Mastercook Recipes (Mailing List) Ä
Yield: 8 servings