BEEF KORMA

 Recipe By     : BH&G (Hot & Spicy)
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Main Course--Beef X

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    coriander seed
   1      tablespoon    cumin seed
   1      teaspoon      cardamom seed (without 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 chopped
   1 1/2  teaspoons     salt
     1/2  teaspoon      ground cinnamon
   2      pounds        beef or lamb stewing meat -- cut into 1-inch cube
   1      tablespoon    cooking oil
   2      tablespoons   cooking oil
   2      medium        onions, thinly sliced & separated in 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   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 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.