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2 pounds of Beef or Lamb (cut into 1" cubes)
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2 medium Onions (thinly sliced & separated into rings)
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2 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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¼ cup of Almonds (Baadaam) (blanched & slivered)
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8 Garlic Cloves (Lehsan))
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1 tbsp. of Ginger Root (Adrak) (coarsely chopped)
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6 Whole Cloves (Loung)
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1 tbsp. of Coriander Seeds (Saabut Dhania)
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1 tbsp. of Cumin Seeds (Saabut Zeera)
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1 tsp. of White Cardamom Seeds (Sufaid Ilaichi Ke Daanay) (without the pods)
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1 tsp. of Crushed Red Pepper (Kutti Mirch) (more or less may be used depending on taste preferance.)
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1 ½ tsp. of Salt
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½ tsp. of Ground Cinnamon (Pisi Dal Cheeni)
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¼ tsp. of
Garam Masala Powder
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2 tbsp. of All-Purpose Flour (Maida)
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¾ cup Whipping Cream
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½ cup of
Plain Yogurt
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1/3 cup of Water
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½ more cup of Water
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3 tbsp. of Cooking Oil (2 tbsp. separate and 1 tbsp. seperate)
- Combine together the coriander seeds, cumin seeds, cardamom seeds, crushed red peppers, and whole cloves. Put these ingredients into a grinder and grind them well into a fine powder.
- To the grinded powder, add the 1/3 cup water, slivered blanched almonds, garlic, gingerroot, salt and ground cinnamon. Grind until the mixture comes to a pasted consistancy.
- On medium heat in a 4 quart saucepan put 1 tablespoon oil. When oil gets hot add and fry ½ of the meat. Be sure to brown all sides well; and remove from oil. Repeat this procedure with the other ½ remaining meat. And remove.
- Heat 2 tablespoons of oil in the saucepan; add onions. And fry onions to golden brown. Reduce heat to medium and add the blended spice mixture and cosaute for 3-4 minutes or until it is slightly brown.
- Add the meat and ½ cup water to the saucepan. Cover and simmer for 1 ½ to 2 hours or until the meat is tender and well cooked; by stirring occasionally.
- Stir together the whipping cream, plain yogurt, all-purpose flour, and
garam masala powder
. Stir the mixture into a Dutch oven (if available - otherwise continue using stove). Cook and stir until it is thickened and bubbly.
- Transfer to a serving bowl; sprinkle with fresh coriander/cilantro leaves.
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