North: moghul beef kheema curry with corn (makkai kheema)

Yield: 4 servings Ste

Ingredients:

2 tb Mild vegetable oil 1/2 ts Ground coriander
1/2 ts Cumin seeds 1/2 ts Cayenne pepper
1 Half-inch piece cinnamon 1 ts Paprika -stick 1/2 ts Salt or to taste
4 Whole cloves 1 c Water
3 Green cardamom pods 1 c Unflavored yogurt
1 c Chopped onion 8 Almonds blanched ground to
2 Garlic cloves peeled -a paste with -crushed 2 tb Water
1 Half-inch piece fresh 1 ts Garam masala optional (see -ginger crushed -note)
1/4 ts Turmeric 1/2 c Fresh corn kernels *
1 lb Lean ground beef 3 tb Chopped cilantro
1 c Peeled

Instructions:

chopped tomato * 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.