Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    coriander seed
   1      tablespoon    cumin seed
   1      teaspoon      cardamom seed -- (without pods)
   1      teaspoon      crushed red pepper
   6                    whole         cloves
     1/3  cup           water
     1/4  cup           blanched slivered almonds
   8      cloves        garlic
   1      tablespoon    gingerroot -- coarsely chopped
   1 1/2  teaspoons     salt
     1/2  teaspoon      ground cinnamon
   2      pounds        beef or lamb stewing meat
                        -- cut into 1-inch
                        -- cubes
   1      tablespoon    cooking oil
   2      tablespoons   cooking oil
   2      medium        onions -- thinly sliced and
                        -- separated in rings
     1/2  cup           water
     3/4  cup           whipping cream
     1/2  cup           plain yogurt
   2      tablespoons   all-purpose flour
     1/4  teaspoon      garam masala
   2      tablespoons   snipped coriander or parsley
                        indian spiced rice or hot cooked rice

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.