Beef Korma

Instructions

1. Prepare the meat
   Pat the beef chunks dry with paper towels and season generously with salt. Heat 2 tablespoons of ghee in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
2. Create the aromatic base
   In the same pot, add the remaining tablespoon of ghee. Add the cinnamon stick, cardamom pods, and bay leaves, and sauté for 30 seconds until fragrant. Add the chopped onions and cook for 8-10 minutes until golden brown, stirring occasionally.
3. Add the spices
   Add the minced garlic and grated ginger to the pot and sauté for 2 minutes. Stir in the ground coriander, cumin, turmeric, and cloves. Cook for another minute until the spices are fragrant, being careful not to burn them.
4. Return the beef
   Return the browned beef to the pot along with any accumulated juices. Stir well to coat the meat with the spice mixture. Add 1 cup of water, bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the beef is tender, stirring occasionally.
5. Create the creamy sauce
   Once the beef is tender, stir in the coconut milk and ground almonds. Simmer uncovered for 15-20 minutes until the sauce thickens to your desired consistency. Taste and adjust seasoning with salt as needed.
6. Finish and serve
   Remove the cinnamon stick, cardamom pods, and bay leaves if you can find them. Garnish with fresh coriander leaves. Serve hot with steamed basmati rice, naan bread, or both.