Beef Korma

5 from 1 vote

This delightful beef korma is perfect for curry beginners. It's not spicy, featuring mild flavors that suit everyone's palate. The dish contains tender beef in a creamy sauce, with a perfect balance of spices and a combination of vegetables that brings the dish together. It's easy to make and guaranteed to impress, whether you're cooking for family, friends, or just yourself.

Prep Time20

Cook Time1 30

Servings: people

Author: Bea & Marco

Ingredients

Base Paste

1 red onion , cut into chunks
2 inch ginger , cut into chunks
6 garlic cloves

Aromatics

1 cinnamon stick
1 star anise
6 cloves
3 cardamom pods
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 red onion , thinly sliced
2 tomatoes , cubed
⅔ cup (60 g) korma spice blend , refer to notes below for homemade blend

Main

2 lb (900 g) beef chuck or stewing beef , cut into 1x2 inches pieces
14 oz (400 g) canned coconut milk
2 (350 g) potatoes , cut into 4 or 6
½ tablespoon cracked black pepper
1 tablespoon coconut sugar , or any sugar
2 green and red chilies each , sliced lenghtway from the bottom until almost to the top
2 red onion cut into 6 chunks each

Get Recipe Ingredients

Instructions

Base Paste

Blend red onion, ginger, and garlic cloves into a smooth paste. Set aside.

Cook

Heat oil in a pot on medium heat. Add in the aromatics; cinnamon stick, star anise, cloves, cardamom, cumin seeds, fennel seeds, and red onion. Cook until the onion turns deep golden brown.
Add the base paste, korma spice blend, cubed tomatoes, beef bouillon, and ¾ cup water. Stir and cook for more or less 5 minutes until the mixture thickens and the oil separates.
Add the beef, ensuring each piece is well-coated with the base mixture. Cook until the beef turns opaque and releases liquid. Stir occasionally to avoid the bottom from getting burnt.
Add about 1 cup of water, or enough to almost cover the meat. Mix thoroughly, bring to a boil, then simmer with the lid on for 40-60 minutes until the meat is tender. Stir now and then, and add more water if everything looks dry and the meat still needs more cooking.
Add coconut milk, sugar, black pepper, and potatoes. Mix well and cook covered for about 10 minutes or until the potatoes are tender. Adjust seasonings as needed.
Add the chilies and onions, mix well, and continue cooking uncovered for about 2 minutes or until the onions soften slightly. Add the tomato, then turn off the heat. Mix well and serve the beef korma with rice and a side of salad!

Notes

Cook the base mixture until the oil separates. This Southeast Asian cooking method is commonly used to cook base mixtures or to slow-cook using coconut milk. This step is complete when traces of oil can be seen separating on the surface of the cooking dish.
Add water as needed to cook the meat. The cooking time will vary depending on the cut of meat, so you may need to add water as necessary to cook the meat until it's tender.
Make the sauce thick or thin to your liking. We love a creamy, thick sauce! If you prefer a thinner sauce, add water to adjust the consistency. Always adjust the seasonings as needed.
Recipe for homemade korma spice blend.
1. Dry toast: Add 3 tablespoons coriander seeds, 1 tablespoon fennel seeds, ½ tablespoon cumin seeds, 4 cloves, 1 star anise, 6 cardamom pods, 2 cinnamon sticks (break into smaller pieces), 4 macadamia nuts, 1 teaspoon black peppercorns, 1 teaspoon white peppercorn, and 2 bay leaves (shred into smaller pieces) into a pan and toast on medium heat for 5 minutes. Leave to cool completely.
2. Blend: Add all the spices into a grinder and grind into a fine mixture. Sift if necessary. It's ready to be used to make beef korma!

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