of Cooking with
author of Cooking
Time Is Family Time
Adapted from Lynne Fredericks'
Cooking Time is Family Time.
Mortar and Pestle
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
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
- 1 medium
- 5 cloves
- 1 1-inch
piece fresh ginger
- 2 pounds
- 1 tablespoon
- 1 teaspoon
- 2 teaspoons
- 1 tablespoon
- 2 medium
teaspoon all spice
cup water, yogurt or coconut milk
- 10 pecan
cup blanched almonds
- 3 Tablespoons
- 2 tablespoons
salt and freshly ground black pepper
- 4 medium
- 4 cardamom
cup vegetable oil
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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