North Moghul Beef Kheema Curry With Corn Ma

Ingredients

1 stephen ceideburg 2 tbsp mild vegetable oil 1/2 tsp cumin seeds 1 half-inch piece cinnamon stick 4 whole cloves 3 green cardamom pods 1 cup chopped onion 2 garlic cloves, peeled, crushed 1 half-inch piece fresh ginger, crush, ed 1/4 tsp turmeric 1 lb lean ground beef 1 cup peeled, chopped tomato 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp cayenne pepper 1 tsp paprika 1/2 tsp salt, or to taste 1 cup water 1 cup unflavored yogurt 8 almonds, blanched, ground to a past, e with 2 tbsp water 1 tsp garam masala, optional (see note) 1/2 cup fresh corn kernels * 3 tbsp chopped cilantro

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Preparation
 
* 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.

PER SERVING: 380 calories, 26 g protein, 14 g carbohydrate, 25 g fat
(8 g saturated), 78 mg cholesterol, 380 mg sodium, 2 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

 

 
Servings: 4

 

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