Beef Korma with a Mighty Cook

This is Mighty she is my BFF (code for Best Foodie Friend). I love eating whatever she makes and love cooking with her. On Sunday she showed me how to make Beef Korma. It was so good that I decided that this will be the dish I will make for my husband to welcome him back from Brazil and congratulate him for surviving 25 days without me. It's also a good recipe for the occasion because it creates lots of dirty dishes and since Christian loves washing dishes I think he'll feel extra happy to be back.

BEEF KORMA

• 1 tb coriander seed
• 1 tb cumin seed
• 1 ts cardamom seed (without pods)
• 1 ts crushed red pepper
• 6 whole cloves
• 1/3 c water
• 1/4 c blanched slivered almonds
• 8 cloves garlic
• 1 tb gingerroot, coarsely chopped
• 1 1/2 ts salt
• 1/2 ts ground cinnamon
• 2 lb beef or lamb stewing meat cut into 1-inch cube
• 1 tb cooking oil
• 2 tb cooking oil
• 2 md onions, thinly sliced & separated in rings
• 3 apples pleed and sliced
  
• 1/2 c water
• 3/4 c whipping cream
• 1/2 c plain yogurt
• 2 tb all-purpose flour
• 1/4 ts garam masala
• 2 tb snipped coriander or parsley
• indian spiced rice or hot cooked rice
  

1. 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.
2. 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 consistency.
3. 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.
4. 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.
5. 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. Add apples.
   
6. 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.
7. Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or hot cooked rice.

Yield: 8 Servings