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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This Khorma, a traditional northern Indian recipe, has a thick sauce and is quite simple to cook. (Recipe from Shehzad husain's book and picture from this book.) Ingredients:
1 1/4 cups oil |
3 medium onions, finely chopped |
2 1/4 pounds lean beef, cubed |
1 1/2 tsp garam masala |
1 1/2 tsp ground coriander |
1 1/2 tsp finely chopped fresh ginger root |
1 1/2 tsp. crushed garlic |
1 tsp salt |
2/3 cup unsweetened yogurt |
2 cloves |
3 green cardamoms |
4 black pepper corns |
2 1/2 cups water |
to garnish |
1/2 cup almonds, soaked, peeled and shopped |
2 fresh green chilies, chopped |
cilantro leaves |
Directions:
1. Heat oil in a saucepan. add the onions and stir-fry until golden brown. remov half the onions from the pan, set aside, and reserve.
2. Add the meat to the remaining onions in the pan and stir-fry for about 5 minutes. Remove the pan from the heat.
3. Mix the garam masala, ground coriander, ginger, garlic, salt and yogurt in a bowl.
4. Gradually add the meat tothe yogurt and spice mixture and mix to coat the meat on all sides. Place in the saucepan, return to the heat and stir for 5 - 7 minutes, or until the mixture is nearly brown in color.
5. Add the cloves, green cardamoms and black pepper corns. add the water, lower the heat, cover and simmer for about 45 - 60 minutes. If the water has completely evaporated but the meat is still not tender enough, add another 1 1/2 cups water and cook for further 10 - 15 minutes, stirring occasionally.
6. Just before serving, garnish with the reserved onions, chopped almonds, green chilies and the fresh cilantro leaves.
7. Serve with chapatis.
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