| • | Combine cumin seed, coriander seed, crushed red pepper, cardamom seed and cloves and grind the spices into a fine powder.
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| • | Add water, slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon.
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| • | Blend until the mixture has a pasted consistency.
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| • | Heat 1 tbsp oil in a 4 quart saucepan or Dutch oven and cook 1/2 of the meat till brown on all sides.
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| • | Now remove it from the heat and repeat this with remaining meat, add 1 tbsp additional oil, if desired.
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| • | Fry it until brown and then remove it from the flame.
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| • | Heat 2 tbsp oil, add onions.
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| • | Cook it over medium-high heat for about 8-10 minutes until onions begin to brown. Decrease the heat to medium and add blended spice mixture.
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| • | Cook and stir 3 to 4 minutes more or until slightly browned.
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| • | Now add meat and half cup water to the saucepan.
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| • | Cover and simmer for 1- 1/2 to 1-3/4 hours or until meat is tender, keep stirring.
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| • | Stir together yogurt, whipping cream, garam masala and flour.
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| • | Now stir the mixture into Dutch oven.
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| • | Cook and stir until thickened and bubbly.
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| • | Sprinkle Beef Corma with coriander or parsley. |
