Silky Beef Korma

"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!"
 
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photo by canarygirl photo by canarygirl
photo by canarygirl
Ready In:
1hr 20mins
Ingredients:
21
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. canarygirl
    We thought this was ok...the meat was very tender--falling apart, melt in your mouth tender! For as many spices used, we thought the taste was a bit bland....I did double the cumin and used way more garam masala (more like 1-2 teaspoons), but we thought the dish was lacking something. I also had to substitute ground cardamom for the seeds (1/2 teaspoon), because that is all that I had on hand. This does have potential, and I'd be willing to try it again, making a few adjustments.
     
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Tweaks

  1. canarygirl
    We thought this was ok...the meat was very tender--falling apart, melt in your mouth tender! For as many spices used, we thought the taste was a bit bland....I did double the cumin and used way more garam masala (more like 1-2 teaspoons), but we thought the dish was lacking something. I also had to substitute ground cardamom for the seeds (1/2 teaspoon), because that is all that I had on hand. This does have potential, and I'd be willing to try it again, making a few adjustments.
     

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