------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Shahi Korma
 Categories: Indian Ethnic Easy Entertain Main dish 
   Servings:  6
       8 ea cloves garlic                       1 ea 1 cube of fresh ginger 
       5 T  blanched slivered almonds           1 c  water or beef broth 
 	    7 T  vegetable oil			     2 lb boned lamb or beef (1
      10 ea whole cardamom pods                 6 ea whole cloves 
       1 ea 1 stick of cinnamon                2 ea medium onions chopped 
       1 t  ground coriander                    2 t  black cumin ground 
     1/2 t  cayenne pepper                  1 1/4 t  salt 
   1 1/4 c  heavy cream                       1/4 t  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.