Beef Korma with Almonds

Here’s another Indian dish I tried recently. You’ll notice a few more of the traditional spices used in here. I’m lucky to have 2 Indian Grocery stores near me so I’ve gotten lucky finding the ingredients. Hubby really enjoyed this dish, but I though it had too much onion in it.

Beef Korma with Almonds
(Adapted from Indian by Parragon publishing)

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1 ¼ cups vegetable oil
3 onions, finely chopped
2 pounds lean beef, cubed
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
1 ½ teaspoons finely chopped fresh ginger
1 ½ teaspoons crushed garlic
1 teaspoon salt
⅔ cup plain yogurt
2 whole cloves
3 green cardamom pods, bruised
4 black peppercorns
2 ½ cups water

Garnish:
chopped blanched almonds
sliced fresh green chilies
chopped fresh cilantro

Heat the oil in a large heavy-bottomed skillet. Add the onions and stir-fry for 8-10 minutes, until golden. Remove half of the onions and set aside.

Add the meat to the remaining onions in the skillet and stir-fry for 5 minutes. Remove the skillet from the heat.

Mix the garam masala, coriander, ginger, garlic, salt and yogurt together in a large bowl.

Gradually add the meat to the yogurt-and-spice mixture and mix to coat the meat on all sides. Place the meat mixture in the skillet, return to the heat, and stir-fry for 5-7 minutes, or until the mixture is nearly brown.

Add the cloves, cardamom pods, and peppercorns. Add the water, reduce the heat, cover, and let simmer for 45-60 minutes.

If the water has completely evaporated but the meat is still not tender enough, add another 1 ¼ cups water and cook for an additional 10-15 minutes, stirring occasionally.

Transfer to warmed serving dishes and garnish with the reserved onions, chopped almonds, chilies, and fresh cilantro. Serve with chapatis.