Beef Kurmah Curried Beef Recipes

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!

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:

• 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 KURMAH (CURRIED BEEF)

Steps:

• Heat half the oil in a pan add steak in batches and brown all over, remove from pan.
• Heat remaining oil in the same pan add spring onions, garlic and ginger and cook until spring onions are soft.
• Add the coriander, cumin, star anise, cinnamon, cloves, cardamom and lemon grass cooking and stirring for about 3 minutes.
• Return the meat to the pan add coconut milk and chili and simmer covered for about 1 to 1/2 hours until meat is tender.
• Add the nuts and stir until heated through.
• Discard cinnamon, cardamom before serving.

BEEF CURRY

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.