Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1/2 ts Ground cumin
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, 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.

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