Feasley's Recipes

Beef Korma

main~2 hr 15 minPhoebe Butler’s recipe box

coriander seed · cumin seed · cardamom seed · crushed red pepper · clove · water · almond · garlic · ginger · salt · cinnamon · beef · oil · onion · whipping cream · yogurt · flour · garam masala

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25 min active · 2 hr 15 min total (times estimated)

Ingredients

  • 1 tablespoon coriander seed
  • 1 tablespoon cumin seed
  • 1 teaspoon cardamom seed
  • 1 teaspoon crushed red pepper
  • 6 whole cloves
  • ⅓ cup water (for spice paste)
  • ¼ cup blanched slivered almonds
  • 8 cloves garlic
  • 1 tablespoon coarse chopped ginger
  • 1½ teaspoons salt
  • ½ teaspoon ground cinnamon
  • 2 lbs beef or lamb, cubed
  • 1 tablespoon oil (for browning meat) + 2 tablespoons oil (for onions)
  • 2 medium onions, sliced
  • ½ cup water (for simmering)
  • ¾ cup whipping cream
  • ½ cup plain yogurt
  • 2 tablespoons flour
  • ¼ teaspoon garam masala

Steps

  1. Grind the coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves to a fine powder.
  2. Add the ⅓ cup water, almonds, garlic, ginger, salt, and ground cinnamon to the ground spices and blend to a paste.
  3. In a 4-quart saucepan, brown the cubed meat in 1 tablespoon hot oil. Remove the meat and set aside.
  4. Heat 2 tablespoons oil in the same saucepan and cook the sliced onions over medium-high heat until brown.
  5. Reduce heat to medium. Add the blended spice paste and cook, stirring, for 3–4 minutes.
  6. Add the browned meat and ½ cup water. Cover and simmer for 1½ to 1¾ hours.
  7. Stir together the whipping cream, plain yogurt, flour, and garam masala.
  8. Stir the cream mixture into the saucepan. Cook and stir until thick.