Preparation:
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 consistency.
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. |
