Silky Beef Korma

Recipe by hudelei
READY IN: 1hr 20mins




  • 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.