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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I bought myself a hot and spicy cookbook when I was a teenager and first learning to cook, and this was one of the recipes in it. I didn't try it for a while because I was intimidated by what looked to me like a long list of ingredients, but when I did finally try it, I was so glad I did! Ingredients:
1 tablespoon coriander seed |
1 tablespoon cumin seed |
1 teaspoon cardamom seed (without pods) |
1 teaspoon crushed red pepper flakes |
6 whole cloves |
1/3 cup water |
1/4 cup blanched slivered almond |
8 cloves garlic |
1 tablespoon coarsely chopped gingerroot |
1 1/2 teaspoons salt |
1/2 teaspoon ground cinnamon |
2 lbs beef stew meat or 2 lbs lamb stew meat, cut into 1 inch cubes |
1 tablespoon oil |
2 tablespoons cooking oil |
2 medium onions, thinly sliced and separated into rings |
1/2 cup water |
3/4 cup whipping cream |
1/2 cup plain yogurt |
2 tablespoons all-purpose flour |
1/4 teaspoon garam masala |
2 tablespoons freshly snipped cilantro or 2 tablespoons parsley |
Directions:
1. In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
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. Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
4. Blend until the mixture has a paste consistency.
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. Repeat with remaining meat in batches, adding more oil as needed; remove.
7. Heat 2 tablespoons oil in the Dutch oven and add onions.
8. Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
9. Reduce heat to medium.
10. Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
11. Add meat and 1/2 cup water to the Dutch oven.
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. Stir occasionally and test meat's tenderness.
14. Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
15. Stir mixture into Dutch oven; cook until thickened and bubbly.
16. Cook and stir two minutes more.
17. Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.
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