North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	80 minutes

Ingredients

2	tablespoons	vegetable oil
1/2	teaspoon	cumin seeds
1	each	cinnamon stick	half-inch piece
4	each	cloves	whole
3	each	cardamom pods
1	cup	onion	chopped
2	each	garlic cloves	peeled, crushed
1	each	ginger	half inch piece, crushed
1/4	teaspoon	turmeric
1	pound	lean ground beef patty
1	cup	tomato	chopped, peeled
1/2	teaspoon	cumin	ground
1/2	teaspoon	coriander	ground
1/2	teaspoon	cayenne pepper
1	teaspoon	paprika
1/2	teaspoon	salt
1	cup	water
1	cup	yogurt	unflavored
8	each	almonds	blanched, ground to a paste with water
2	tablespoons	water
1	teaspoon	garam masala	optional
1/2	cup	corn kernels	blanched 1 minute in boiling water
3	tablespoons	cilantro	chopped

Directions

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.

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