Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea Cloves garlic 1 ea 1" stick of cinnamon
1 ea 1" cube of fresh ginger 2 ea Medium onions chopped
5 T Blanched slivered almonds 1 t Ground coriander
1 c Water or beef broth 2 t Black cumin ground
7 T Vegetable oil 1/2 t Cayenne pepper
2 lb Boned lamb or beef (1" cubes 1 1/4 t Salt
10 ea Whole cardamom pods 1 1/4 c Heavy cream
6 ea Whole cloves 1/4 t Garam masala

Put the garlic, ginger, almonds, and 6 tablespoons water in a
blender and blend until you have a paste. Heat the oil in a wide,
heavy, preferable non-stick pot or wok over a medium-high heat. When
hot. put in just enough meat pieces so they lie, uncrowded in a
single layer. Brown the meat pieces on all sides, then remove them
with a slotted spoon and put them in a bowl. Brown all the meat this
way. Put the cardamom, cloves, and cinnamon into the hot oil. Within
seconds the cloves will expand. Now put in the onions. Stir and fry
the onions until they turn a brownish color. Turn the heat down to
medium.
Put in the paste from the blender as well as the coriander, cumin,
and cayenne. Stir and fry this mixture for 3-4 minutes or until it
too has browned somewhat. Now put in the meat cubes as well as any
liquid that might have accumulated in the meat bowl,
the salt, the cream, and rest of the water or broth (a bit more for
beef). Bring to a boil. Cover,
turn heat to low and simmer lamb for 1 hour and beef for 2 hours.
Stir frequently during this cooking period. Skim off any fat that
floats to the top. Sprinkle in the garam masala and mix.

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