From Scratch Beef Korma 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!

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:

• 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.

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.