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Beef Korma Recipe - Cooking Index

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Beef Korma

Type: Lamb, Meat
Courses: Dressings, Starters and appetizers
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlCoriander seed
1 tablespoon 15mlCumin seed
1 teaspoon 5mlCardamom seed - (without pods)
1 teaspoon 5mlCrushed red pepper
6   Whole cloves
1/3 cup 78mlWater
1/4 cup 23g / 0.8ozBlanched slivered almonds
8   Garlic
1 tablespoon 15mlGingerroot - coarsely chopped
1 1/2 teaspoons 7.5mlSalt
1/2 teaspoon 2.5mlGround cinnamon
2 lbs 908g / 32ozBeef or lamb stewing meat cut into 1-inch cubes
1 tablespoon 15mlCooking oil
2 tablespoons 30mlCooking oil
2 tablespoons 30mlOnions - thinly sliced and (medium) separated in rings
1/2 cup 118mlWater
3/4 cup 177mlWhipping cream
1/2 cup 118mlPlain yogurt
2 tablespoons 30mlAll-purpose flour
1/4 teaspoon 1.3mlGaram masala
2 tablespoons 30mlSnipped coriander or parsley
  Indian spiced rice or hot cooked rice

Recipe Instructions

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.

Source:
BHandG (Hot and Spicy)

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