Beef Korma
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What is Beef korma?
Korma is a traditional South Asian dish featuring tender beef pieces simmered in a rich, creamy sauce made from yogurt, aromatic spices, and ground nuts like cashews or almonds. This makes for a mild curry with a velvety texture. This Beef Korma recipe is a Pakistani take on the dish, often served at weddings.
You’ll love it if…
… you’re looking for a luxurious, mildly spiced dish that’s as perfect for a cosy night in as it is for impressing guests.
Some food historians believe that korma was created by chefs in the Indian royal kitchen during the Mughal-era. Hear that people? This is curry fit for a king. If you think I’m going to skip this opportunity to stuff my review full of royal puns, you’d be wrong. Heir they come.
Bow to the Majestic Beef Korma – a dish so rich, even kings would clutch their pearls. Beef Korma isnāt just dinner, itās a royal decree of deliciousness. Tender beef sits on the throne of flavour, swimming in a golden, nutty sauce richer than a kingās treasury. With spices that reign supreme and creaminess that rules with a velvet glove, this dish is perfect both for royal-tea or a reign-y day. One bite and youāll be swearing fealty for life. Serve it with rice or naan, and youāve got a banquet fit for a sultan. Stopping at one bite? Treason.
Anyway, you’ve probably had enough puns now, time to reign it in.
Gather the Ingredients
Prepare the Sauce and Sear the Beef
Brown the beef on all sides and set aside.
In the same pan, sautƩ onions until browned, then add ginger, garlic, green chilli, melon seed and almond pastes, curry leaves, and spices. Stir in tomatoes, coriander, and a touch of sweetness, then cook briefly. Blend the mixture into a smooth sauce.
Simmer and Finish the Curry
In a pot, toast bay leaves, cinnamon, and black cardamom in ghee, then sautƩ chopped tomatoes and onions.
Add the beef, coat with the sauce, and pour in stock. Cover and cook on low heat for 45 minutes to an hour until tender.
Stir in yogurt and crispy fried onions.
Serve and Enjoy!
Top with a generous squeeze of lime, then serve
- Choose the Right Cut of Beef: Opt for well-marbled cuts like stewing beef or boneless chuck; their fat content ensures tenderness and rich flavour during slow cooking.
- Marinate for Maximum Flavour: Marinate the beef in spices for at least an hour, or preferably overnight, to tenderise the meat and infuse it with deep, aromatic flavours.
- Sear the Beef Beforehand: Brown the beef cubes over medium heat until the natural juices evaporate and the edges turn brown.
- Substitutions : this would also work well with lamb or mutton, or even chicken, but adjust the cooking time according to the size and cuts of meat.
Beef Korma
Ingredients
- 400 grams beef chuck rump, or brisket, cubed
- Ā½ cup plain yoghurt
- 2 Ā¼ cups onions thinly sliced
- Ā½ cup crispy fried onions
- Ā¼ cup ginger chopped
- Ā¼ cup garlic chopped
- 1 teaspoon chopped green chilli
- 5-10 curry leaves
- Ā¼ cup coriander leaves chopped
- 2 Ā¼ cup tomatoes roughly chopped
- Ā¼ cup melon seeds toasted and made into a paste
- Ā¼ cup almonds toasted and made into a paste
- 1 teaspoon sugar or honey
- Ā½ cup stock any variety.
- 1 lime / lemon
- 3 tablespoons ghee
- salt and pepper to taste
Spice powder
- 1 tablespoon garam masala
- 1 tablespoon meat masala or 1 additional tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon black pepper powder
Whole Spices
- 2 bay leaves toasted
- 2 sticks cinnamon toasted
- 2 pods black cardamom toasted
Instructions
- In a very hot pan, brown the beef on all sides. Set aside.
- Add 2 tablespoons of ghee to the same pan on medium heat, add in 2 cups onions, thinly sliced and keep sauteing for 5-10 minutes until brown.
- Once the onions are brown, add 1/4 cup chopped ginger, 1/4 cup chopped garlic, 1 teaspoon chopped green chilli
- Saute for 10 seconds, then add 1/4 cup melon seeds, toasted and made into a paste
- 1/4 cup almonds, toasted and made into a paste, and 5-10 curry leaves.
- Add in all the dry powdered spices and saute for another 30 seconds.
- Add 2 cups of roughly chopped tomatoes, saute them for a minute or two. Add 1/4 cup chopped coriander leaves and 1 teaspoon of sugar or honey and saute for a further minute.
- Add 1/4 cup of water and 1 teaspoon of salt. Saute for another minute until the tomatoes are softened.
- Turn off the heat and allow the pot to cool down. Transfer the contents of the pot into a blender and blend until smooth.
- In a large pot or wok on medium heat, add 1 tablespoon of ghee, 2 bay leaves, toasted
- 2 sticks cinnamon, toasted, 2 pods black cardamom, toasted, add 1/4 cup finely chopped tomatoes, and 1/4 cup finely chopped onions. Saute for a couple of minutes until the tomatoes and onions are soft.
- Add the beef back into the pot with a pinch of salt, saute well for 2 minutes until the tomatoes have coated the beef. Add the sauce mix from the blender, add 1/2 cup of stock to rinse out the blender jar and pour back into the pot with the beef.
- Turn the heat to the lowest setting, mix the curry for 1-2 minutes. Cover with a lid and cook for 45 minutes to 1 hour, until the beef is fall-apart tender.
- Add 1/2 cup plain yoghurt and 1/2 cup crispy fried onions, and stir for 5 minutes until the yoghurt is well incorporated. Serve with a squeeze of lime on top.
Video
FAQ
It’s not recommended, as ground beef doesn’t provide the same texture or richness; dishes like keema are better suited for ground meat.
Marinating the beef in spices enhances tenderness and infuses deeper flavours, making it a worthwhile step.
Absolutely, you could use lamb, mutton or even chicken in place of the mutton. Just make sure to adjust the cooking times depending on the cut and size of the selected meat.
Cuts like stewing beef or boneless chuck are ideal due to their marbling, which ensures tenderness during slow cooking.
Yes! You can keep korma in the fridge for 3-4 days stored in an airtight container. You can also freeze portions and keep them much longer.
Love the illustrations!