By Lynn Fredericks

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Recipe by Lynn Fredericks, author: Cooking Time is Family Time

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Beef Korma

Adapted from Lynne Fredericks' Cooking Time is Family Time.

Equipment: Mortar and Pestle

Yield: 4 servings

My kids love grinding the spices in our mortar and pestle as we chat about how this is a method that has not changed since ancient times. The aromas envelop the kitchen and our imaginations! This recipe is a bit time consuming so you'll probably want to make it a weekend dish. Nonetheless, it's very much worth the time and dedication that it takes to prepare and keeps well in the refrigerator for a few days and reheats well for leftovers

Mortar and Pestle: Beef Korma (Serves 4)

My kids love grinding the spices in our mortar and pestle as we chat about how this is a method that has not changed since ancient times. The aromas envelope the kitchen and our imaginations! This recipe is a bit time consuming so you'll probably want to make it a weekend dish. Nonetheless, it's very much worth the time and dedication that it takes to prepare and keeps well in the refrigerator for a few days and reheats well for leftovers.

Equipment: mortar and pestle or spice grinder; blender or food processor

For the Korma: 1 medium onion 5 cloves of garlic 1 1-inch piece fresh ginger 1/4 cup water 2 pounds braising beef 1 tablespoon vegetable oil 1 teaspoon turmeric 2 teaspoons cumin seeds 1 tablespoon coriander seeds 2 medium tomatoes 1/2 teaspoon nutmeg 1/4 teaspoon all spice 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1/2 cup water, yogurt or coconut milk 10 pecan halves 1/4 cup blanched almonds 3 Tablespoons water 2 tablespoons sour cream Kosher salt and freshly ground black pepper

E is for Equipment

For the garnish:

• 4 medium onions
• 4 cardamom pods
• 1/3 cup vegetable oil
  
  
  1. Little ones can help peel the onions and garlic -- don't forget to smash the garlic cloves with a knife for the kids first, so peeling the garlic is easier and not a source of frustration! Older kids can help chop: dice the onions, garlic and ginger. Next, have the children place the chopped ingredients and water in the blender. Let them take turns, pressing the blender buttons until the mixture is smooth.
  
  2. Next, older kids can cut up the meat into 1-inch cubes. Then heat a medium pot over medium heat, add the oil and brown the meat. The children can help stir with a long-handled wooden spoon. Remove the meat from the skillet and set aside.
  
  3. Next fry the onion puree mixture over medium heat in the same pot used to brown the meat. Cook until browned while small children crush the turmeric with the cumin and coriander seeds. Place the spices in a spice grinder or mortar and pestle and have the kids crush the spices until they are a fine powder. Meanwhile, older children can help chop the tomatoes. Add the ground spices to the browned onion mixture and cook for 1-2 minutes. Then add the chopped tomatoes.
  
  4. Let little ones measure the powdered nutmeg, allspice, cinnamon and cloves. Add them to the mixture in the pot and cook for 5 minutes. Now you can add one-quarter pint water, yogurt or coconut milk and the browned meat and season with salt and pepper. Cover and simmer on low heat until tender, approximately 1/2 hour, depending upon cut of meat.
  
  5. While the meat is cooking, help the kids grind the pecans and almonds in a blender or food processor with the water. Add this paste and the sour cream to the pot and cook until the meat is tender. Season with salt and pepper to taste.
  
  To prepare the garnish:
  
  1. Have older children help slice the onions. Meanwhile, younger children can crush the cardamom pods on a cutting board with a rolling pin. Then help the kids remove the seeds from the pods and have older kids chop them, or the children can crush them in a mortar and pestle.
  
  2. In a large skillet, heat the oil over medium heat. Fry the onion slices until they are dark and crisp, but not burnt. Remove from heat and drain on paper towels. To serve, spoon the korma into deep bowls and sprinkle some crushed cardamom seeds and fried onions over each serving. You can serve alone with any crusty or Indian bread or over steamed rice.
  
  

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