Best Beef Korma Recipes

Beef Korma image

Provided by Member 610488

Categories Curries

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 lbs sirloin, cut into small cubes
1/2 cup yogurt
3/4 teaspoon salt
1 onion, minced
1 green pepper, minced
1 tablespoon olive oil
4 garlic cloves, minced
1 (10 ounce) can diced tomatoes
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon fresh ginger, minced
1/2 teaspoon chili powder
1 tablespoon coconut, grated
1 teaspoon garam masala

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 image

Provided by hudelei

Categories Curries

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without pods)
1 teaspoon crushed red pepper flakes
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almond
8 cloves garlic
1 tablespoon coarsely chopped gingerroot
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 lbs beef stew meat or 2 lbs lamb stew meat, cut into 1 inch cubes
1 tablespoon oil
2 tablespoons cooking oil
2 medium onions, thinly sliced and separated into rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1/4 teaspoon garam masala
2 tablespoons freshly snipped cilantro or 2 tablespoons parsley

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.