*  Exported from  MasterCook  *
                                 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.
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 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
 which the blended spices in liquid penetrate the meat.