Beef Korma

July 20th, 2009

Although this meal doesn’t photograph very well, the taste certainly speaks for itself. Soft, fall-apart meat with a fantastically tasty, fragrant, mild sauce that goes wonderfully with both naan breads and rice.


Beef Korma
Recipe from Indian Snacks

Serves: 8

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon cardamom seeds (without pods)
½ teaspoon chilli powder
6 whole cloves
1/3 cup water
¼ cup blanched slivered almonds
8 cloves garlic
1 tablespoon ginger; coarsely chopped
1½ teaspoons salt
½ teaspoon ground cinnamon
1.5 kg beef or lamb stewing meat; cut into 1-inch cube
2 tablespoons cooking oil
2 medium onions; thinly sliced & separated
½ cup water
¾ cup whipping cream
½ cup plain yogurt
2 tablespoon all-purpose flour
¼ teaspoon garam masala
2 tablespoon snipped coriander or parsley

In a blender container, or mortar and pestle, combine coriander seed, cumin seed, cardamom seed, chili powder and whole cloves. Cover the blender container and grind the spices into a fine powder.

Cardamon seeds (left) removed from cardamon pods (right)

Cardamon seeds (left) removed from cardamon pods (right)



Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon. Cover the blender container and blend till the mixture has a pasted consistency.



In a 4 quart saucepan or Dutch oven brown ½ of the meat on all sides in 1 tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon additional oil, if needed; remove.

Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till slightly browned.

Add meat and ½ cup water to the saucepan. Cover and simmer for 1½ to 1¾ hours or till meat is tender; stir occasionally.

Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.

Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or hot cooked rice.


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  1. That looks wonderufl. I love a creamy korma curry and in this weather, this would be the perfect dinner with a fat wedge of your naan!

  2. Yum, the meat would be tender with the long cooking time. I like the idea of combining yoghurt and cream too.

  3. FFichiban says:

    Wahhh >_< I haven’t had Indian in wayyyy too loonngg and all your posts are getting too muchh that I fear I will eat my computer…
    Your Korma seems lighter and I guess creamier than other places? Either way it looks soooooo goood mmmmmm ^^!

  4. you certainly do love your indian food 😀 you would love living here! all sorts of fragrant curries…mmm…

  5. Anita says:

    Hi Everyone – thanks again for the lovely comments!!

    Hi FFichiban – 🙁 hope you get your Indian fix soon!!! It may be a bit creamier… but OMG, it’s gorgeous!!!

    Hi Alexandra – I certainly do 😛 Can’t get enough (apart from it taking a while to cook)

  6. Tiffany Morrant says:

    I made this tonight, and OMG, it is so amazing. Have had this recipe bookmarked for ages, but hadn’t yet made it. Wish I had sooner. Thank you so much. Halved it, because I was only feeding 2 adults, 1 11yo and a toddler, and it was perfect.

  7. Brooke Melhorn says:

    I am making this tonight I cannot wait to hear my families oohs and aahs

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