| • | Combine cumin seed, coriander seed, mashed reddish pepper, cardamom seed and cloves and grind the spices into a fine powder.
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| • | Add water, slivered blanched almonds, garlic cloves, gingerroot, table salt and ground cinnamon.
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| • | Blend until the mixture has a pasted consistency.
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| • | Heat 1 tbsp oil in a 4 quart saucepan or Dutch oven and cook 1/2 of the meat until brownish on all sides.
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| • | Now take aside it from the heat up and repeat this with left over meat, add 1 tbsp more oil, if desired.
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| • | Fry it until brownish and then take aside it from the flame.
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| • | Heat 2 tbsp oil, add onions.
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| • | Cook it all over medium-high heat up for about 8-10 minutes until onions start to brown. Decrease the heat up to normal and add blended spice mixture.
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| • | Cook and stir 3 to 4 minutes more or until slimly browned.
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| • | Now add meat and one-half cup water to the saucepan.
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| • | Cover and simmer for 1- 1/2 to 1-3/4 hrs or until meat is tender, keep stirring.
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| • | Stir together yogurt, whipping cream, garam spices and flour.
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| • | Now stir the mixture into Dutch oven.
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| • | Cook and stir until thick and bubbly.
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| • | Sprinkle Beef Corma with coriander or parsley.
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