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Servings: 8

Ingredients

Cost per serving $1.59 view details

Directions

  1. 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 pwdr.
  2. Add in 1/3 c. water, the slivered blanched almonds, garlic cloves, gingerroot, salt and grnd cinnamon. Cover the blender container and blend until the mix has a pasted consistancy.
  3. In a 4 qt saucepan or possibly Dutch oven brown 1/2 of the meat on all sides in 1 Tbsp. warm oil; remove. Repeat with remaining meat, add in 1 Tbsp. additional oil, if needed; remove.
  4. Heat 2 Tbsp. oil in the saucepan; add in onions. Cook and stir over medium-high heat for 8-10 min or possibly until onions begin to brown. Reduce heat to medium. Add in blended spice mix; cook and stir 3-4 min more or possibly until slightly browned.
  5. Add in meat and 1/2 c. water to the saucepan. Cover and simmer for 1 1/2 to 1 3/4 hrs or possibly until meat is tender; stir occasionally.
  6. Stir together whipping cream, yogurt, flour, and garam masala. Stir mix into Dutch oven; Cook and stir until thickened and bubbly. Cook and stir 1-2 min more.
  7. Transfer to serving bowl; sprinkle with coriander or possibly parsley. Serve with Indian Spiced Rice or possibly warm cooked rice.
  8. NOTES : One of the classic recipes of northern India is the Korma. Rich with yogurt, cream and aromatic spices, it typically is served on spicial occasions. The name actually means "braise" and describes the method in that the blended spices in liquid penetrate the meat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 8 servings
Calories 385  
Calories from Fat 265 69%
Total Fat 29.83g 37%
Saturated Fat 10.43g 42%
Trans Fat 0.13g  
Cholesterol 83mg 28%
Sodium 512mg 21%
Potassium 464mg 13%
Total Carbs 8.54g 2%
Dietary Fiber 2.2g 7%
Sugars 2.08g 1%
Protein 21.47g 34%
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