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1 tb Coriander seed
1 tb Cumin seed
1 ts Cardamom seed (without pods)
1 ts Crushed red pepper
6 Whole cloves
1/3 c Water
1/4 c Blanched slivered almonds
8 Cloves garlic
1 tb Gingerroot; coarsely chopped
1 1/2 ts Salt
1/2 ts Ground cinnamon
2 lb Beef or lamb stewing meat, cut into 1-inch cube
1 tb Cooking oil
2 tb Cooking oil
2 md Onions; thinly sliced & separated in rings
1/2 c Water
3/4 c Whipping cream
1/2 c Plain yogurt
2 tb All-purpose flour
1/4 ts Garam masala
2 tb Snipped coriander or parsley
Indian spiced rice or hot cooked rice
In a blender container combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves. Cover the blender container and grind the spices into a fine powder.
Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon. Cover the blender container and blend till the mixture has a pasted consistancy.
In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1 tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon additional oil, if needed; remove.
Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till slightly browned.
Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1 3/4 hours or till meat is tender; stir occasionally.
Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.
Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or hot cooked rice.