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Beef korma in a bowl with pea pilaf rice and fried onions, topped with almonds and coriander, lime

Beef Korma

Slow-cooked to perfection, this beef korma is bursting with deep, aromatic flavours and a velvety texture! Serve it up with naan or rice 🤤🍛
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Total Time 2 hours 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Indian, Pakistani
Calories: 520
Ingredients Method Video

Ingredients
  

  • 400 grams beef chuck rump, or brisket, cubed
  • ½ cup plain yoghurt
  • 2 ¼ cups onions thinly sliced
  • ½ cup crispy fried onions
  • ¼ cup ginger chopped
  • ¼ cup garlic chopped
  • 1 teaspoon chopped green chilli
  • 5-10 curry leaves
  • ¼ cup coriander leaves chopped
  • 2 ¼ cup tomatoes roughly chopped
  • ¼ cup melon seeds toasted and made into a paste
  • ¼ cup almonds toasted and made into a paste
  • 1 teaspoon sugar or honey
  • ½ 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

Method
 

  1. In a very hot pan, brown the beef on all sides. Set aside.
  2. 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.
  3. Once the onions are brown, add 1/4 cup chopped ginger, 1/4 cup chopped garlic, 1 teaspoon chopped green chilli
  4. Saute for 10 seconds, then add 1/4 cup melon seeds, toasted and made into a paste
  5. 1/4 cup almonds, toasted and made into a paste, and 5-10 curry leaves.
  6. Add in all the dry powdered spices and saute for another 30 seconds.
  7. 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.
  8. Add 1/4 cup of water and 1 teaspoon of salt. Saute for another minute until the tomatoes are softened.
  9. Turn off the heat and allow the pot to cool down. Transfer the contents of the pot into a blender and blend until smooth.
  10. In a large pot or wok on medium heat, add 1 tablespoon of ghee, 2 bay leaves, toasted
  11. 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.
  12. 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.
  13. 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.
  14. 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