Beef Korma

Directions

1. 1
   In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
2. 2
   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).
3. 3
   Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
4. 4
   Blend until the mixture has a paste consistency.
5. 5
   In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
6. 6
   Repeat with remaining meat in batches, adding more oil as needed; remove.
7. 7
   Heat 2 tablespoons oil in the Dutch oven and add onions.
8. 8
   Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
9. 9
   Reduce heat to medium.
10. 10
    Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
11. 11
    Add meat and 1/2 cup water to the Dutch oven.
12. 12
    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).
13. 13
    Stir occasionally and test meat's tenderness.
14. 14
    Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
15. 15
    Stir mixture into Dutch oven; cook until thickened and bubbly.
16. 16
    Cook and stir two minutes more.
17. 17
    Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.