Name: North: Moghul Beef Kheema Curry with Corn (Ma
Ingredients: Stephen Ceideburg; 2 tb Mild vegetable oil; 1/2 ts Cumin seeds; 1 Half-inch piece cinnamon stick; 4 Whole cloves; 3 Green cardamom pods; 1 c Chopped onion; 2 Garlic cloves, peeled, crushed; 1 Half-inch piece fresh ginger, crushed; 1/4 ts Turmeric; 1 lb Lean ground beef; 1 c Peeled, chopped tomato; 1/2 ts Ground cumin; 1/2 ts Ground coriander; 1/2 ts Cayenne pepper; 1 ts Paprika; 1/2 ts Salt, or to taste; 1 c Water; 1 c Unflavored yogurt; 8 Almonds, blanched, ground to a paste with; 2 tb Water; 1 ts Garam masala, optional (see note); 1/2 c Fresh corn kernels *; 3 tb Chopped cilantro

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Indian	Indian, Hamburger	4	Servings

INGREDIENTS

		Stephen Ceideburg
2	tb	Mild vegetable oil
1/2	ts	Cumin seeds
1		Half-inch piece cinnamon stick
4		Whole cloves
3		Green cardamom pods
1	c	Chopped onion
2		Garlic cloves, peeled, crushed
1		Half-inch piece fresh ginger, crushed
1/4	ts	Turmeric
1	lb	Lean ground beef
1	c	Peeled, chopped tomato
1/2	ts	Ground cumin
1/2	ts	Ground coriander
1/2	ts	Cayenne pepper
1	ts	Paprika
1/2	ts	Salt, or to taste
1	c	Water
1	c	Unflavored yogurt
8		Almonds, blanched, ground to a paste with
2	tb	Water
1	ts	Garam masala, optional (see note)
1/2	c	Fresh corn kernels *
3	tb	Chopped cilantro

INSTRUCTIONS

* blanched 1 minute in boiling water(or frozen, thawed corn)
When casual and quick are your main requirements, try this one-pot meal
from the royal kitchens. Don't be alarmed by the long list of ingredients,
all you do is combine and cook. Serve this hearty dish with toasted pita or
French bread and a green salad.
Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon,
cloves  and  cardamom; stir until fragrant, about I minute. Add onion,
garlic, ginger and turmeric and cook, stirring, until onion is lightly
browned, about  4 minutes.
Add beef and cook, breaking up meat with a fork, until no longer pink,
about 4 minutes.
Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for
2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring
occasionally. Reduce heat, cover, and simmer until mixture thickens and
flavors mellow, about 45 minutes. Skim off fat.
Stir in garam masala, corn and cilantro. Note: A spice blend available at
Indian grocery markets and some specialty food stores.
PER SERVING: 380 calories, 26 g protein, 14 g carbohydrate, 25 g fat (8 g
saturated), 78 mg cholesterol, 380 mg sodium, 2 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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