beef korma curry(slow cooked Indian beef curry).
Looking for a tasty beef curry to make? Then you really need to make this tasty Indian beef korma recipe. I promise you it’s the second-best beef curry(the best goes to my grandmother’s beef curry)you’ll ever make and it’s a meat dish you’ll be preparing more than once.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- To make the korma paste
- 2 tsp cumin seeds
- 2 tbsp coriander seeds
- 4 dried chillies
- 1/2 tsp turmeric powder
- 2 tbsp garam masala
- 1 tbsp red chillie powder
- 2 tbsp oil
- 2 tbsp garlic(5 garlic pods minced)
- 2 tbsp ginger(2-inch piece of ginger)
- 2 medium-sized tomatoes chopped fine
- 2 tbsp scraped coconut
- 1/4 cup cashew nuts(soaked for 2 hours)
- To make the beef korma curry
- 2 tbsp ghee(can use oil)
- 1 kg beef cut into required size
- 2 medium-sized onion sliced fine
- 1/4 cup korma paste
- 3-4 cup water
- 1 cup yogurt
- Salt to season
- 1/2 cup coriander chopped(optional)
Instructions
- 1
Wash the beef(1 kg) and cut them into the required size.
- 2
Use a large deep pan as you will be using it to make the korma curry as well. pour ghee/oil(2 tbsp) into the pan, and add the beef.
- 3
Cook over medium heat until all the natural juice of the beef evaporates.
- 4
During this process, you can drain any liquid or any type of residue that you find floating on the surface as the water evaporates.
- 5
Let the beef sear for about 8-10 minutes until the edges turn brown. use extra tablespoons(2-3 tbs)to brown the beef if necessary.
- 6
Once browned transfer to a plate.
- 7
Place a dry frying pan over low heat, add cumin(2 tsp), coriander(2 tbsp)and dry chillies (4 ), and toast for 3-4 minutes until the aroma of the spices are released.
- 8
Maintain steady low heat and move the spices around to avoid burning the spices.
- 9
Add ginger(2-inch piece), garlic(5 pods minced), tomatoes(2 medium-sized, chopped fine), cashews(1/4 cup, soaked prior for 2 hours), grated coconut (2 tbsp), toasted spices, turmeric(1/2 tsp),garam masala(2 tbsp)into a blender with a tablespoon of oil to blend the spices.
- 10
Blend the spices into a fine paste.
- 11
Add 2-3 tablespoons of water to ease the blending process.
- 12
Place the same large pan you used to brown the beef.
- 13
Pour in the oil(4 tbs)and add the sliced onions (2 medium-sized, sliced fine).
- 14
Saute the onions until they turn soft and golden in colour.
- 15
Once the onions turn golden and soft, add the korma paste to the pan.
- 16
Add a teaspoon of red chilli powder to add heat to the dish.
- 17
Over low medium heat cook the spices with the onions for 3-5 minutes. Cook until the spices turn dark in colour.
- 18
Once the spice blend has turned into a darker colour, add the browned beef into the spice mix.
- 19
Collect any residue of the spices in the blender and add this to the pan of beef.
- 20
Add water(4 cups)and slow simmer while covering the pan for 30 minutes.
- 21
Add yoghurt ( cup) to the beef curry halfway through the cooking process. Cover and cook over a low-medium fire.
- 22
Season with salt and continue to slow cook the beef curry.
- 23
Cook until the beef is tender, add more water if you need and cook down the beef curry, usually depending on the beef cut I use, it takes about 4-5 cups of water.
- 24
As the beef simmers you will have to continuously use a wooden spoon to stir the bottom of the pan to avoid the cashew paste sticking to the pan.
- 25
Once the beef korma curry is done you will have a thick fragrant beef curry, seasoned perfectly with an aromatic spice blend.