Beef Korma. Basically, beef korma is a type of curry containing beef. Like many other Indian dishes, it starts with a curry base. For this dish, I used a simple curry base sauce.
Follow this step-by-step recipe for meal bursting with flavor. Beef Korma Beef Korma is a delicious Indian curry. It goes well with hot cooked rice and chapathi,naan. You can cook Beef Korma using 14 ingredients and 6 steps. Here is how you cook that.
Ingredients of Beef Korma
- It’s 1 1/2 lb of beef stew cubes.
- You need 1 tbsp of peanut oil.
- You need 1 medium of onion, chopped.
- You need 1 tbsp of butter.
- You need 3 clove of garlic, minced.
- It’s 1 can of coconut milk (13.5 oz).
- Prepare 1 can of diced tomatoes (14.5 oz).
- It’s 1/2 cup of warm water.
- It’s 1 tbsp of parsley.
- Prepare 1 1/2 tbsp of mild curry powder, heaping.
- It’s 1 1/2 tbsp of paprika.
- It’s 1/2 tsp of salt.
- Prepare 1/4 tsp of ground cinnamon.
- It’s 1 of salt and pepper to taste.
Learn how to make/prepare Beef korma by following this easy recipe. Whether you're entertaining or whipping up a casual dinner, you can't go past this spicy, rich and comforting curry made with homemade korma paste. Enjoy it with your favorite parathas, rotis or flavored rice to create the ultimate meal. Traditional korma recipes are generally accepted to have been influenced by Turkish, Persian, and Indian Cuisine.
Beef Korma step by step
- Salt and pepper beef cubes. Sear beef in peanut oil in large skillet. Remove beef, set aside..
- In same skillet – add onions, garlic and butter. Saute for about 5 minutes..
- Add tomatoes, undrained. Add coconut milk. Add 1/2 cup warm water to empty coconut milk can, mixing and scraping any milk left over at bottom and on sides – add to skillet. Add remaining ingredients and beef..
- Over medium-high heat bring everything to a boil, stirring often..
- Cover, reduce heat to low and simmer for 1 1/2 – 2 hours, stirring occasionally, until beef is tender..
- I serve this with jasmine rice. This is also good over diced potatoes or chick peas. Enjoy : ).
In India this dish is not generally made with beef, and lamb, or chicken is more popularly used. In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves. 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). In a pressure cooker, add water and beef. Seal tightly and cook until meat is tender.
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