North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)

• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 each cinnamon sticks half-inch piece
• 4 each cloves whole
• 3 each cardamom pods
• 1 cup onions chopped
• 2 each garlic cloves peeled, crushed
• 1 each ginger half inch piece, crushed
• 1/4 teaspoon turmeric
• 1 pound lean ground beef patty
• 1 cup tomatoes chopped, peeled
• 1/2 teaspoon cumin ground
• 1/2 teaspoon coriander ground
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup water
• 1 cup yogurt unflavored
• 8 each almonds blanched, ground to a paste with water
• 2 tablespoons water
• 1 teaspoon garam masala optional
• 1/2 cup corn blanched 1 minute in boiling water
• 3 tablespoons cilantro chopped

1. Heat oil in a heavy skillet over medium-high heat.
2. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute.
3. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes.
4. Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes.
5. Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes.
6. Add water, yogurt and almond paste; bring to a boil, stirring occasionally.
7. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes.
8. Skim off fat.
9. Stir in garam masala, corn and cilantro.

vegetable oil, cumin seeds, cinnamon sticks halfinch, cardamom pods, onions, garlic, ginger, turmeric, ground beef patty, tomatoes, cumin ground, coriander ground, cayenne pepper, paprika, salt, water, almonds blanched, water, garam masala, corn blanched, cilantro

Taken from recipeland.com/recipe/v/north-moghul-beef-kheema-curry--39542 (may not work)