Moghul Beef Kheema Curry With Corn

Course : Curry
Serves: 4
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2 tablespoons mild vegetable oil
1/2 teaspoon cumin seeds
1 piece half-inch piece cinnamon -- stick
4 whole cloves
3 piece green cardamom pods
1 cup chopped onion
2 cloves garlic -- peeled, crushed
1 piece half-inch piece fresh -- ginger, crushed
1/4 teaspoon turmeric
1 pound lean ground beef
1 cup peeled -- chopped tomato
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon salt -- or to taste
1 cup water
1 cup unflavored yogurt
8 pieces almonds -- blanched, ground to paste with 2 tablespoons water
1 teaspoon garam masala -- optional (see
1/2 cup fresh corn kernels *
3 tablespoons chopped cilantro

Preparation / Directions:

* blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are your main requirements, try this one-pot meal from the royal kitchens. Don't be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with toasted pita or French bread and a green salad. Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes. Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes. Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat. Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery markets and some specialty food stores. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92

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