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

Directions

Heat oil in a heavy skillet over medium-high heat.

Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute.

Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes.

Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes.

Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes.

Add water, yogurt and almond paste; bring to a boil, stirring occasionally.

Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes.

Skim off fat.

Stir in garam masala, corn and cilantro.