Beef Korma Recipes

FROM SCRATCH BEEF KORMA RECIPE

Steps:

• Sear the beef in a little bit of clarified butter or other oil until golden brown.
• As the beef cooks, cut your onion, garlic and ginger.
• Add the vegetable to the pan once the meat is seared, and cook for 3 to 4, minutes until soft.
• Remove the pan from the heat and stir in the curry spice blend mixture.
• Add the 1 can of tomato, broth, and basil to the pan, and return the pan to a low heat setting. Cover the pot and simmer for 45 minutes or until the meat is fork tender.
• Once the meat is tender, stir in the yogurt, sour cream or coconut cream, and re-season the beef korma with some salt and pepper.
• Serve with basmati rice and pita bread.

BEEF KORMA

Steps:

• Make korma paste according to recipe instructions. Recipe here. Set aside.
• Heat ghee in a large frying pan over high heat. Add beef and cook, turning often, for 4-5 minutes or until lightly browned. Remove beef from the pan. Set aside.
• Reduce heat to medium. Add onions. Cook, stirring, for 2-3 minutes or until onions are browned. Add korma paste. Sauté, stirring, for one minute or until fragrant.
• Add water, yogurt, coriander (cilantro) leaves and browned beef. Season with salt. Stir to combine. Bring to the boil. Simmer, covered, for one hour or until beef pieces are tender.
• Alternatively, cook beef in a pressure cooker for about 6-7 whistles. Garnish with coriander (cilantro) leaves and fried cashew nuts.

BEEF KORMA

Steps:

• Heat the oil in a large ovenproof casserole.
• Cover the beef with turmeric and brown on all sides in the casserole.
• Pour in the curry base sauce, stir and cover with a lid.
• Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
• Stir in rest of the ingredients and let it bubble for 5 minutes.
• Serve immediately on a bed of rice or as part of an Indian feast. Enjoy!

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

BEEF KORMA

Steps:

• Soak meat cubes in the yogurt for at least 2 hours. Add salt and simmer meat and yogurt in an uncovered saucepan over very low heat until meat is tender (about 1 hour). Stir occasionally. Reserve.
• Heat the olive oil in another pan. Fry onions and green pepper until onion is translucent. Add garlic and tomatoes. Fry one minute longer and then add the remaining ingredients. Continue frying for 3 more minutes the add to the meat mixture.
• Bring meat mixture to a simmer, covered, and cook for 15 minutes.
• Serve over rice along with chilled dishes of yogurt to help combat the spiciness of this recipe.

BEEF KORMA

Steps:

• 1. Boil beef in 4 cups of water for 30 minutes or until soft. 2. In a separate pot, sauté onions, garlic and ginger. 3. Add almond milk, water, tofu sour cream and almond butter. Blend thoroughly until almond butter is fully absorbed. 4. Add spices and herbs. 5. Bring sauce to a boil. 6. Add meat to boiled sauce and simmer for 20 minutes. 7. Garnish with cilantro or parsley if desired.

SILKY BEEF KORMA

Steps:

• 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).
• Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
• Blend until the mixture has a paste consistency.
• In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
• Repeat with remaining meat in batches, adding more oil as needed; remove.
• Heat 2 tablespoons oil in the Dutch oven and add onions.
• Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
• Reduce heat to medium.
• Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
• Add meat and 1/2 cup water to the Dutch oven.
• 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).
• Stir occasionally and test meat's tenderness.
• Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
• Stir mixture into Dutch oven; cook until thickened and bubbly.
• Cook and stir two minutes more.
• Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.