Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Coriander seed

  2. 1 tablespoon 15ml Cumin seed

  3. 1 teaspoon 5ml Cardamom seed - (without pods)

  4. 1 teaspoon 5ml Crushed red pepper

  5. 6 Whole cloves

  6. 1/3 cup 78ml Water

  7. 1/4 cup 23g / 0.8oz Blanched slivered almonds

  8. 8 Garlic

  9. 1 tablespoon 15ml Gingerroot - coarsely chopped

  10. 1 1/2 teaspoons 7 1/2ml Salt

  11. 1/2 teaspoon 2 1/2ml Ground cinnamon

  12. 2 lbs 908g / 32oz Beef or lamb stewing meat cut into 1-inch cubes

  13. 1 tablespoon 15ml Cooking oil

  14. 2 tablespoons 30ml Cooking oil

  15. 2 tablespoons 30ml Onions - thinly sliced and (medium) separated in rings

  16. 1/2 cup 118ml Water

  17. 3/4 cup 177ml Whipping cream

  18. 1/2 cup 118ml Plain yogurt

  19. 2 tablespoons 30ml All-purpose flour

  20. 1/4 teaspoon 1 1/3ml Garam masala

  21. 2 tablespoons 30ml Snipped coriander or parsley

  22. Indian spiced rice or hot cooked rice

Instructions Jump to Ingredients ↑

  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.

  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.


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