Beef Korma

Recipe courtesy of Certified Angus Beef LLC.

Recipe Ingredients:

1 1/2 pounds Certified Angus Beef® chuck blade roast, cut into 1-inch cubes
1/2 cup chopped fresh cilantro
1/2 cup lightly salted, roasted cashews
1 1/3 cups water
1 1/2 cups chopped onion
2 cardamom seeds
1 cinnamon stick
2 green chiles, chopped
1 lemon, juiced
Salt, to taste
3 whole cloves
3 ounces heavy cream
3 ounces yogurt
1 tablespoon butter
1 tablespoon chopped fresh ginger
2 tablespoons sunflower oil
2 tablespoons whole milk
1 teaspoon chopped fresh garlic
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon saffron threads

Cooking Directions:

1. Blend nuts, ginger, garlic and chilies into a coarse paste with 1/3 cup water; set aside.
2. In a saucepan, warm milk and soak saffron 10 minutes; set aside.
3. Combine spices.
4. Heat butter and oil in a skillet and fry spices 1 to 2 minutes over medium heat. Strain oil and spices through cheesecloth. Return oil to pan and tie spices in cheesecloth.
5. Fry onion in oil until golden. Add nut paste, yogurt and spice bag. Cook about 10 minutes.
6. Add beef and 1 cup water. Simmer 1 hour; remove spice bag.
7. Just before serving, squeeze saffron strands through cheesecloth into the milk for optimum color.
8. Add saffron milk, cream and cilantro to braised dish. Return to simmer. Finish with fresh lemon juice and serve.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 641; Total Fat: 41g; Saturated Fat: 15g; Cholesterol: 170mg; Total Carbs: 23g; Fiber: 5g; Protein: 41g; Sodium: 439mg.

Recipe and photograph courtesy of Certified Angus Beef LLC.