Beef Qorma Recipe

Ingredients

• 2 pounds of Beef or Lamb (cut into 1" cubes)
• 2 medium Onions (thinly sliced & separated into rings)
• 2 tbsp. Of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
• ¼ cup of Almonds (Baadaam) (blanched & slivered)
• 8 Garlic Cloves (Lehsan))
• 1 tbsp. Of Ginger Root (Adrak) (coarsely chopped)
• 6 Whole Cloves (Loung)
• 1 tbsp. Of Coriander Seeds (Saabut Dhania)
• 1 tbsp. Of Cumin Seeds (Saabut Zeera)
• 1 tsp. Of White Cardamom Seeds (Sufaid Ilaichi Ke Daanay)
• (without the pods)
• 1 tsp. Of Crushed Red Pepper (Kutti Mirch)
• (more or less may be used depending on taste preferance.)
• 1 ½ tsp. of Salt
• ½ tsp. of Ground Cinnamon (Pisi Dal Cheeni)
• ¼ tsp. of Garam Masala Powder
• 2 tbsp. of All-Purpose Flour (Maida)
• ¾ cup Whipping Cream
• ½ cup of Plain Yogurt
• 1/3 cup of Water
• ½ more cup of Water
• 3 tbsp. of Cooking Oil (2 tbsp. separate and 1 tbsp. seperate)

How to make Beef Qorma

1. Combine together the coriander seeds, cumin seeds, cardamom seeds, crushed red peppers, and whole cloves.
2. Put these ingredients into a grinder and grind them well into a fine powder.
3. To the grinded powder, add the 1/3 cup water, slivered blanched almonds, garlic, gingerroot, salt and ground cinnamon.
4. Grind until the mixture comes to a pasted consistancy.
5. On medium heat in a 4 quart saucepan put 1 tablespoon oil.
6. When oil gets hot add and fry ½ of the meat.
7. Be sure to brown all sides well; and remove from oil.
8. Repeat this procedure with the other ½ remaining meat.
9. And remove.
10. Heat 2 tablespoons of oil in the saucepan; add onions.
11. And fry onions to golden brown.
12. Reduce heat to medium and add the blended spice mixture and cosaute for 3-4 minutes or until it is slightly brown.
13. Add the meat and ½ cup water to the saucepan.
14. Cover and simmer for 1 ½ to 2 hours or until the meat is tender and well cooked; by stirring occasionally.
15. Stir together the whipping cream, plain yogurt, all-purpose flour, and garam masala powder .
16. Stir the mixture into a Dutch oven (if available - otherwise continue using stove).
17. Cook and stir until it is thickened and bubbly.
18. Transfer to a serving bowl; sprinkle with fresh coriander/cilantro leaves.