Beef Korma

Ingredients:

For Meatball:

• 2 kg Beef (cut into small cubes)
• ½ cup Oil
• 3 medium Onions (thinly sliced)
• ½ cup Water
• ¼ cup Whipping Cream
• 1 cup plain Yogurt
• 1 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds
• 1 tsp Cardamom Seeds (without pods)
• 1 tsp Red Chili Powder
• 6 whole Cloves
• 1/3 cup Water
• ¼ cup Almonds (blanched and slivered)
• 8 cloves Garlic
• 1 tbsp Ginger (grated)
• ½ tsp Cinnamon (ground)
• 2 tbsp All-Purpose Flour
• ¼ tsp Garam Masala
• 5 whole green chillies
• 1 tbsp Tomato ketchup
• 2 tbsp Coriander/ Parsley (snipped)
• Salt (to taste)

Method:

1. Mix together coriander seeds, cumin seeds, cardamom seeds, chili powder and cloves in a blender.
2. Grind the spices to form a fine powder.
3. Add 1/3 cup water, slivered almonds, garlic, ginger, salt and cinnamon.
4. Blend the mixture once again to form a paste.
5. Heat 1 tbsp oil in a large saucepan and sauté meat.
6. Brown half of the meat on all sides and remove.
7. Add the remaining half meat and brown it, adding an additional 1 tbsp of oil, if required. Remove.
8. Heat the remaining oil in the saucepan and add the onions.
9. Sauté the onions on medium-high heat for about 8 to 10 minutes, till they start turning brown.
10. Reduce the heat to medium and add the spice paste. Stir for 3 to 4 minutes till lightly brown.
11. Add meat and ½ cup water to the saucepan.
12. Cover the pan and simmer for 1½ to 1¾ hours till meat turns tender, stirring occasionally.
13. Mix together whipping cream, yogurt, flour, tomato ketchup and garam masala.
14. Add the cream mixture to the meat and stir well.
15. Cook the mixture till it thickens and turns bubbly.
16. Put the whole green chillies.
17. Cook for another 1 to 2 minutes.
18. Ladle the korma in a serving bowl and garnish with coriander or parsley.
19. Serve hot with naan or paratha.