This topic contains 4 replies, has 3 voices, and was last updated by 
Lili 11 months, 3 weeks ago.
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So this recipe is from my aunt. She says its a traditional North Indian meat dish, I’ve never been so can’t confirm and my best Indian friend here is vegetarian, so she wouldn’t know either. Ha. Oh and You can use beef or lamb, I’ve only used beef cuz its cheaper, BUT I do want to try it with lamb one of these days.
Ingredients:
2 lbs beef/lamb cut into med. sized stewing pieces
5 cups water
1 cinnamon stick
6 cardamom pods
1/2 tsp turmeric
salt
1/4 c. oil (canola or vegetable is best)
5 whole dried red chilis
2 tsp cumin seeds
3/4 tsp fennel seeds
6 whole clove
5 garlic cloves, minced
2 tsp ginger, minced
1/2 tsp cayenne pepper–this is on the spicy side so adjust to taste of course.
1 c. plain yogurt whipped til smooth
1/2 lemon
cilantro for garnish-opt depending on taste of courseMethod:
Start by combining the meat, water, cinammon stick,cardomom, turmeric and 1/4 tsp salt in a large pot. bring to a boil then turn the heat to simmer and let it simmer uncovered until the meat is tender. It should be as tender as the beef in most mexican shredded beef recipes. The time it needs depends on the quality if the meat to be honest. i’ve had organic beef be ready in about an hour, and some cheap sale safeway grade stewing beef take two hours. So its all about watching the beef. After its tender, take out the meat and reserve one cup of the liquid/broth.In another big pot, heat the oil and red chiles over med. high heat an cook stirring often until the chiles turn dark brown and the oil is infused with their flavor. Usually takes about 3 min. remove the pot from heat and discard chiles. Return it to med. high heat and add both cumin and fennel seeds plus the cloves. Stir for 30 seconds. Add the meat and stir til it browns–about 2 min. Add garlic and ginger plus cayenne if using. Stir for about a min til everything is blended.
Now add the yogurt by about 1/8 c full, stirring after each addition and waiting for some of the liquid to be evaporated. This is what makes kormas get that silky creamy texture. The yogurt plus the evaporation. Add till all the yogurt is gone.
Pour in around 3/4 c of the broth reserved from before, lemon juice and about 1 tsp salt. Bring to boil. Then reduce heat and simmer for 2+ min. Add more broth if you want a thinner sauce. Taste for salt and spice, adjust as needed. Add cilantro if using right before serving. Goes GREAT with both naan and rice.
Enjoy
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This topic was modified 11 months, 3 weeks ago by Lili. Reason: Wrote the wrong amount of fennel seeds
Sounds complicated (for me! I am NOT the best cook) but I will definitely give it a whirl soon!
Its not BGM! The hardest part is the yogurt stirring/incorporating, b ut other than that, most of it is leave it an set the timer cooking. PLus for the payoff-its great. If you need any of these spices, let me know. I have a ton and can easily send you 1 oz stuff from market spice
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This topic was modified 11 months, 3 weeks ago by
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