Directions for: Beef Korma, Sweet and Tender
Ingredients
1 kg (2.2 lbs) boneless beef shoulder, cut in chunks
cup (125 mL) Oikos Greek Plain 2% Yogurt
1 Tbsp (15 mL) coriander seed
2 tsp (10 mL) cumin seed
seeds from 6 whole cardamom pods
2 onions
2 Tbsp (30 mL) sliced almonds
1 Tbsp (15 mL) Sriracha or Sambal Oelek
3 clove garlic, chopped
4 cm fresh ginger, grated
cup (60 mL) unsalted cashews
5 cloves
1 pinch ground cinnamon
1 cup (250 mL) water
1 splash sunflower oil
2 Tbsp (30 mL) honey
1 handful raisins
Directions
1. in a large bowl, combine meat and yogurt and set aside.
2. in a non-stick pan, toast cumin and coriander seeds until fragrant (about 5 minutes over medium heat), watching constantly to keep from burning. Crush in a mortar along with cardamom seeds.
3. in a food processor, combine one of the two onions with the ground spices, almonds, pepper, cashews, garlic, ginger, cloves, cinnamon, and water.
4. Process until thoroughly combined. Set aside.
5. Slice the second onion and brown in a fry pan over medium heat with a splash of sunflower oil.
6. Add the spice and almond mixture to the pan, as well as raisins and honey, and reduce heat to low.
7. Add beef chunks to sauce, stir to coat, and cover the pan and let simmer on low heat for 3 hours, stirring occasionally.
8. Add water as needed while cooking, but aim for a sauce that is thick.
9. Serve very hot with basmati rice, naan bread, and a green salad.
See more: Beef, Indian, Eggs/Dairy, Healthy