Ingredients Jump to Instructions ↓

  1. 2 tablespoons mild vegetable oil

  2. 1/2 teaspoon cumin seeds

  3. 1 half-inch piece cinnamon -- stick

  4. 4 whole cloves

  5. 3 green cardamom pods

  6. 1 cup chopped onion

  7. 2 garlic cloves -- peeled, crushed

  8. 1 half-inch piece fresh -- ginger, crushed

  9. 1/4 teaspoon turmeric

  10. 1 pound lean ground beef

  11. 1 cup peeled -- chopped tomato

  12. 1/2 teaspoon ground cumin

  13. 1/2 teaspoon ground coriander

  14. 1/2 teaspoon cayenne pepper

  15. 1 teaspoon paprika

  16. 1/2 teaspoon salt -- or to taste

  17. 1 cup water

  18. 1 cup unflavored yogurt

  19. 8 almonds -- blanched, ground to paste with

  20. 2 tablespoons water

  21. 1 teaspoon garam masala -- optional

  22. 1/2 cup fresh corn kernels

  23. 3 tablespoons chopped cilantro

Instructions Jump to Ingredients ↑

  1. Preparation : * blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are your main requirements, try this one-pot meal from the royal kitchens. Don't be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with toasted pita or French bread and a green salad. Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes. Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes. Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat. Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery markets and some specialty food stores. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92


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