Silky Beef Korma

Name: Silky Beef Korma
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp coriander seed; 1 tbsp cumin seed; 1 tsp cardamom seed; 1 tsp crushed red pepper flakes; 6 whole cloves; 0.333 cup water; 0.25 cup blanched slivered almond; 8 clove garlic; 1 tbsp coarsely chopped gingerroot; 1.5 tsp salt; 0.5 tsp ground cinnamon; 2 lb beef stew meat; 1 tbsp oil; 2 tbsp cooking oil; 2 medium onions; 0.5 cup water; 0.75 cup whipping cream; 0.5 cup plain yogurt; 2 tbsp all-purpose flour; 0.25 tsp garam masala; 2 tbsp freshly snipped cilantro

A South Asian korma of beef, slivered almond and whipping cream, seasoned with coriander and cumin and simmered on the stove. It's finished with snipped cilantro or parsley.

1 hr 20 min · Serves 8 · Takes some skill

Method

Start cooking mode

Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: hard

1
In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
2
Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
3
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.
4
Repeat with remaining meat in batches, adding more oil as needed; remove. Heat 2 tablespoons oil in the Dutch oven and add onions.
5
Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown. Reduce heat to medium.
10 min
6
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.
4 min
7
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).
8
Stir occasionally and test meat's tenderness. Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
9
Stir mixture into Dutch oven; cook until thickened and bubbly. Cook and stir two minutes more.
10
Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.