1. In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves. 2. Grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired). 3. Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon. 4. Blend until the mixture has a paste consistency. 5. In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove. 6. Repeat with remaining meat in batches, adding more oil as needed; remove. 7. Heat 2 tablespoons oil in the Dutch oven and add onions. 8. Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown. 9. Reduce heat to medium. 10. Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned. 11. Add meat and 1/2 cup water to the Dutch oven. 12. Cover and simmer for 1 1/2 to 1 3/4 hours or until the meat is tender (cook time may vary according to the toughness of the meat you use, but 1 1/2 to 1 3/4 hours is generally enough time). 13. Stir occasionally and test meat's tenderness. 14. Stir together whipping cream, yogurt, flour, and garam masala in a bowl. 15. Stir mixture into Dutch oven; cook until thickened and bubbly. 16. Cook and stir two minutes more. 17. Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
