BEEF KORMA

1 tb coriander seed
1 tb cumin seed
1 ts cardamom seed (without pods)
1 ts crushed red pepper
6 whole cloves
1/3 c water
1/4 c blanched slivered almonds
8 cloves garlic
1 tb gingerroot, coarsely chopped
1 1/2 ts salt
1/2 ts ground cinnamon
2 lb beef or lamb stewing meat cut into 1-inch cube
1 tb cooking oil
2 tb cooking oil
2 md onions, thinly sliced & separated in rings
1/2 c water
3/4 c whipping cream
1/2 c plain yogurt
2 tb all-purpose flour
1/4 ts garam masala
2 tb snipped coriander or parsley
indian spiced rice or hot 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 consistency.

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.

Yield: 8 Servings
adapted from source: BH&G (Hot & Spicy)