Moghul Beef Kheema Curry With Corn

Recipe Ingredients

2 tablespoons	30ml	Mild vegetable oil
1/2 teaspoon	2.5ml	Cumin seeds
1		Half-inch piece cinnamon - stick
4		Whole cloves
3		Green cardamom pods
1 cup	62g / 2.2oz	Chopped onion
2		Garlic cloves - peeled, crushed
1		Half-inch piece fresh - ginger, crushed
1/4 teaspoon	1.3ml	Turmeric
1 lb	454g / 16oz	Lean ground beef
1 cup	62g / 2.2oz	Peeled - chopped tomato
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Salt - or to taste
1 cup	237ml	Water
1 cup	237ml	Unflavored yogurt
8		Almonds - blanched, ground to
		Paste with
2 tablespoons	30ml	Water
1 teaspoon	5ml	Garam masala - optional (see
1/2 cup	31g / 1.1oz	Fresh corn kernels *
3 tablespoons	45ml	Chopped cilantro

Recipe Instructions

* blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are your main requirements, try this one-pot meal from the royal kitchens. Don't be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with toasted pita or French bread and a green salad.

Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes.

Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes.

Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat.

Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery markets and some specialty food stores.

Source:
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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