---------- Recipe via Meal-Master (tm) v8.01
       Title: Shahi Korma
  Categories: Beef, Lamb, India
       Yield: 6 servings
       8 ea cloves garlic                       1 ea 1 stick of cinnamon
       1 ea 1 cube of fresh ginger             2 ea medium onions chopped
       5 tb blanched slivered almonds           1 ts ground coriander
       1 c  water or beef broth                 2 ts black cumin ground
       7 tb vegetable oil                     1/2 ts cayenne pepper
       2 lb boned lamb or beef (1 cubes    1 1/4 ts salt
      10 ea whole cardamom pods             1 1/4 c  heavy cream
       6 ea whole cloves                      1/4 ts garam masala
   Put the garlic,  ginger,  almonds,  and 6 tablespoons water in a blender
   and blend until you have a paste.
   Heat  the oil in a wide,  heavy,  preferable non-stick pot or wok over a
   medium-high heat.  When hot. put in just enough meat pieces so they lie,
   uncrowded in a single layer.    Brown the meat pieces on all sides, then
   remove them with a slotted spoon and put them in a bowl.   Brown all the
   meat this way.
   Put the cardamom, cloves, and cinnamon into the hot oil.  Within seconds
   the cloves will expand.  Now put in the onions.  Stir and fry the onions
   until they turn a brownish color.  Turn the heat down to medium.  Put in
   the paste from the blender as well as the coriander, cumin, and cayenne.
   Stir  and fry this mixture for 3-4 minutes or until it too  has  browned
   somewhat.    Now  put in the meat cubes as well as any liquid that might
   have accumulated in the meat bowl,  the salt, the cream, and rest of the
   water or broth (a bit more for beef).   Bring to a  boil.   Cover,  turn
   heat  to  low  and simmer lamb for 1 hour and beef for  2  hours.   Stir
   frequently during this cooking period.   Skim off any fat that floats to
   the top.  Sprinkle in the garam masala and mix.