Recipe by hudelei
I bought myself a "hot and spicy" cookbook when I was a teenager and first learning to cook, and this was one of the recipes in it. I didn't try it for a while because I was intimidated by what looked to me like a long list of ingredients, but when I did finally try it, I was so glad I did!
Top Review by IngridH
This was really good! I cut the recipe in half, and got 3 generous servings. I didn't have whole spices on hand, so I used ground corriander, cumin, cardamom, and cloves. This really smelled heavenly while cooking, and lived up to expectation when served, with lots of flavor and just a little heat. I used leg of lamb, which I cut into fairly small pieces, and it was done after 1 1/2 hours of cooking at a slow simmer. A definite make again.
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- 1 teaspoon cardamom seed (without pods)
- 1 teaspoon crushed red pepper flakes
- 6 whole cloves
- 1⁄3 cup water
- 1⁄4 cup blanched slivered almond
- 8 cloves garlic
- 1 tablespoon coarsely chopped gingerroot
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground cinnamon
- 2 lbs beef stew meat or 2 lbs lamb stew meat, cut into 1 inch cubes
- 1 tablespoon oil
- 2 tablespoons cooking oil
- 2 medium onions, thinly sliced and separated into 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 freshly snipped cilantro or 2 tablespoons parsley
Directions See How It's Made
- In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
- Grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired).
- Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
- 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.
- Repeat with remaining meat in batches, adding more oil as needed; remove.
- Heat 2 tablespoons oil in the Dutch oven and add onions.
- Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
- Reduce heat to medium.
- 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.
- 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).
- Stir occasionally and test meat's tenderness.
- Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
- Stir mixture into Dutch oven; cook until thickened and bubbly.
- Cook and stir two minutes more.
- Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.