SILKY BEEF KORMA

Silky Beef Korma image

Provided by hudelei

Categories Curries

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21

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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

Steps:

In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
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).
Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
Blend until the mixture has a paste consistency.
In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
Repeat with remaining meat in batches, adding more oil as needed; remove.
Heat 2 tablespoons oil in the Dutch oven and add onions.
Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
Reduce heat to medium.
Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
Add meat and 1/2 cup water to the Dutch oven.
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).
Stir occasionally and test meat's tenderness.
Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
Stir mixture into Dutch oven; cook until thickened and bubbly.
Cook and stir two minutes more.
Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.