Ingredients:

2 pounds of Beef or Lamb

2 medium Onions

2 tbsp. of Fresh Coriander/Cilantro

Leaves

cup of Almonds

8 Garlic Cloves

1 tbsp. of Ginger Root

6 Whole Cloves

1 tbsp. of Coriander Seeds

1 tbsp. of Cumin Seeds

1 tsp. of White Cardamom

Seeds

1 tsp. of Crushed Red

Pepper

1 tsp. of Salt

tsp. of Ground
Cinnamon

tsp. of Garam Masala

Powder

2 tbsp. of All-Purpose
Flour

cup Whipping Cream

cup of Plain Yogurt

1/3 cup of Water

more cup of Water

3 tbsp. of Cooking Oil

Directions:
1. Combine together the coriander seeds, cumin seeds,
cardamom seeds, crushed red peppers, and whole
cloves. Put these ingredients into a grinder and grind
them well into a fine powder.
2. To the grinded powder, add the 1/3 cup water, slivered
blanched almonds, garlic, gingerroot, salt and ground
cinnamon. Grind until the mixture comes to a pasted
consistency.
3. On medium heat in a 4 quart saucepan put 1
tablespoon oil. When oil gets hot add and fry of the
meat. Be sure to brown all sides well; and remove from
oil. Repeat this procedure with the other remaining
meat. And remove.
4. Heat 2 tablespoons of oil in the saucepan; add onions.
And fry onions to golden brown. Reduce heat to
medium and add the blended spice mixture and saut
for 3-4 minutes or until it is slightly brown.
5. Add the meat and cup water to the saucepan. Cover
and simmer for 1 to 2 hours or until the meat is
tender and well cooked; by stirring occasionally.
6. Stir together the whipping cream, plain yogurt, allpurpose flour, and garam masala powder . Stir the
mixture into a Dutch oven (if available - otherwise
continue using stove). Cook and stir until it is
thickened and bubbly.
7.

Transfer to a serving bowl; sprinkle with fresh

coriander/cilantro leaves.