Beef Korma

Photo: Angus

Ingredients

1 1/2 pounds Certified Angus Beef ® chuck blade roast, cut into 1-inch cubes

1/2 can lightly salted, roasted cashews

2 green chilies, chopped

1 tablespoon chopped fresh ginger

1 teaspoon chopped fresh garlic

cups water, divided

2 tablespoons whole milk

1/2 teaspoon saffron threads

2 cardamom seeds

1 cinnamon stick

3 whole cloves

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 tablespoons sunflower oil

1 tablespoon butter

1 1/2 cups chopped onion

3 ounces yogurt

3 ounces heavy cream

1/2 cup chopped fresh cilantro

1 lemon, juiced

Salt to taste

Preparation

Blend nuts, chilies, ginger and garlic into a course paste with 1/3 cup water; set aside. In a small saucepan, warm milk and soak saffron 10 minutes; set aside.

Combine cardamom, cinnamon, cloves, coriander and cumin. Heat oil and butter 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.

Fry onion in oil until golden. Add nut paste, yogurt and spice bag. Cook about 10 minutes. Add beef and 1 cup water. Simmer 1 hour; remove spice bag.

Just before serving, squeeze saffron strands through cheesecloth into the milk for optimum color. Add saffron milk, cream and cilantro to braised dish. Return to simmer. Finish with fresh lemon juice and serve.