Silky Beef Korma Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Description:
Inspired by a “hot and spicy” cookbook from my teenage years, this Silky Beef Korma turned out to be a delightful surprise, despite my initial hesitation due to the long list of ingredients. The result is a rich, flavorful curry that has become a staple in my kitchen. Perfect for those who enjoy a deep, aromatic curry with tender meat simmered to perfection.
Ingredients:
- 1 teaspoon cumin seeds
- 1 teaspoon cardamom seeds
- 1 teaspoon crushed red pepper flakes (adjust to taste for heat preference)
- 1 teaspoon whole cloves
- 6 tablespoons water
- 1/3 cup almonds
- 1/4 cup garlic cloves (about 8 cloves)
- 8 slices fresh gingerroot (coarsely chopped)
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 pounds beef stew meat
- 1 pound lamb stew meat
- 2 large onions, finely chopped
- 1/2 cup plain yogurt
- 2 tablespoons all-purpose flour
- 2 teaspoons garam masala
- 2 tablespoons whipping cream
- Fresh cilantro or parsley for garnish
Instructions:
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Prepare the Spice Mixture: Start by placing cumin seeds, cardamom seeds, crushed red pepper flakes, and whole cloves into a blender. Blend these spices until they form a fine powder. If you prefer a milder heat, you can adjust the amount of red pepper flakes to suit your taste.
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Make the Spice Paste: To the ground spices, add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon. Blend all these ingredients together until you achieve a smooth paste. This spice paste will be the flavorful base of your korma.
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Brown the Meat: In a 5-quart Dutch oven or large pot, heat 1 tablespoon of oil over medium-high heat. Brown half of the beef and lamb stew meat on all sides. Remove the browned meat and set it aside. Repeat the process with the remaining meat, adding more oil as necessary, until all the meat is browned and set aside.
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Cook the Onions: In the same Dutch oven, add 2 tablespoons of oil and heat over medium-high heat. Add the finely chopped onions and cook, stirring frequently, for 8 to 10 minutes or until the onions begin to brown.
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Combine with Spice Paste: Reduce the heat to medium and stir in the blended spice paste. Continue to cook, stirring frequently, for 3 to 4 minutes or until the paste is well incorporated and starts to brown.
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Simmer the Meat: Return the browned meat to the Dutch oven, along with 1/2 cup of water. Cover the pot and let it simmer gently for 1 1/2 to 1 3/4 hours, or until the meat is tender. Stir occasionally and check the meat’s tenderness; adjust cooking time as needed based on the meat’s toughness.
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Prepare the Creamy Mixture: In a bowl, combine whipping cream, plain yogurt, all-purpose flour, and garam masala. Stir until well blended.
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Finish the Korma: Stir the creamy mixture into the simmering meat. Cook until the curry thickens and becomes bubbly, about 2 minutes more. Continue to stir gently to prevent sticking.
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Serve: Transfer the korma to a serving bowl and garnish with fresh cilantro or parsley. Serve hot over a bed of basmati rice for a complete and satisfying meal.
Nutritional Information (per serving):
- Calories: 591
- Fat: 45.9g
- Saturated Fat: 18g
- Cholesterol: 150.6mg
- Sodium: 529.9mg
- Carbohydrates: 11.3g
- Fiber: 2.6g
- Sugar: 2.2g
- Protein: 33.5g
Enjoy this hearty and flavorful Silky Beef Korma with your loved ones. It’s a perfect dish for any occasion, blending rich spices and tender meat for an unforgettable curry experience. 🌟🍛
