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1
In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
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2
Grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired).
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3
Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
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4
Blend until the mixture has a paste consistency.
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5
In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
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6
Repeat with remaining meat in batches, adding more oil as needed; remove.
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7
Heat 2 tablespoons oil in the Dutch oven and add onions.
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8
Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
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9
Reduce heat to medium.
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10
Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
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11
Add meat and 1/2 cup water to the Dutch oven.
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12
Cover and simmer for 1 1/2 to 1 3/4 hours or until the meat is tender (cook time may vary according to the toughness of the meat you use, but 1 1/2 to 1 3/4 hours is generally enough time).
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13
Stir occasionally and test meat's tenderness.
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14
Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
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15
Stir mixture into Dutch oven; cook until thickened and bubbly.
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16
Cook and stir two minutes more.
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17
Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.
