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.
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 consistancy.
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.
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.
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.
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.
Transfer to serving bowl; sprinkle with coriander or parsley. Serve with
Indian Spiced Rice or hot cooked rice.
NOTES : One of the classic recipes of northern India is the Korma. Rich
with yogurt, cream and aromatic spices, it typically is served on spicial
occasions. The name actually means "braise" and describes the method in
which the blended spices in liquid penetrate the meat.
Recipe by: BH&G (Hot & Spicy) Posted to MC-Recipe Digest V1 #696 by
Creedenite@aol.com on Jul 29, 1997
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