1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot -- coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 pounds beef or lamb stewing meat -- cut into 1-inch cube
1 tablespoon cooking oil
2 tablespoons cooking oil
2 medium onions, thinly sliced & separated in 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 snipped coriander or parsley
Indian Spiced Rice or hot cooked rice

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 consistency.

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 special
occasions. The name actually means “braise” and describes the method in
which the blended spices in liquid penetrate the meat.