Beef Korma

Directions

1. 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 pwdr.
2. Add in 1/3 c. water, the slivered blanched almonds, garlic cloves, gingerroot, salt and grnd cinnamon. Cover the blender container and blend until the mix has a pasted consistancy.
3. In a 4 qt saucepan or possibly Dutch oven brown 1/2 of the meat on all sides in 1 Tbsp. warm oil; remove. Repeat with remaining meat, add in 1 Tbsp. additional oil, if needed; remove.
4. Heat 2 Tbsp. oil in the saucepan; add in onions. Cook and stir over medium-high heat for 8-10 min or possibly until onions begin to brown. Reduce heat to medium. Add in blended spice mix; cook and stir 3-4 min more or possibly until slightly browned.
5. Add in meat and 1/2 c. water to the saucepan. Cover and simmer for 1 1/2 to 1 3/4 hrs or possibly until meat is tender; stir occasionally.
6. Stir together whipping cream, yogurt, flour, and garam masala. Stir mix into Dutch oven; Cook and stir until thickened and bubbly. Cook and stir 1-2 min more.
7. Transfer to serving bowl; sprinkle with coriander or possibly parsley. Serve with Indian Spiced Rice or possibly warm cooked rice.
8. NOTES : One of the classic recipes of northern India is the Korma. Rich with yogurt, cream and aromatic spices, it typically is served on spicial occasions. The name actually means "braise" and describes the method in that the blended spices in liquid penetrate the meat.