If you are craving a delicious curry but you don’t want the expense of a takeout, then this recipe for beef korma is ideal.

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It is easy to make and tastes just as good as any curry you can eat at a restaurant.

What Do You Need?

To make the curry paste you will need a food processor or a blender to get it nice and smooth.

If you don’t have either a Food Processor or a Blender, don’t worry, we’ve got the details of a range of models to suit all budgets. Click here for more information on Food Processors, and here for a selection of Blenders.

To cook the beef korma you will need an oven proof stock pot or casserole dish.

In order to prepare the vegetables and the meat, you will need a chopping board and a sharp knife.

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Tips And Tricks

If you want to make restaurant quality beef korma then follow these tips and tricks.

Beef – Make sure that your meat is of excellent quality. Let the beef come up to room temperature before you start cooking it. This will ensure that the beef is soft and tender and not tough. Browning the beef before it gets added to the curry gives it a nice caramelisation and extra flavour.
Curry Paste – Make sure that your curry paste is nice and smooth, otherwise you will end up with a lumpy korma. Add some water to the mixture if it is not breaking down very well. It is worth taking a bit of time to get your curry paste right. You can make a double batch of curry paste and keep it in the fridge for a few weeks, or in the freezer to use at a later date.
Keep It Moving – Once you add the curry paste to the pot there is a risk of it sticking. Make sure that you keep the contents of the pot moving so that this doesn’t happen.

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Can You Make This Recipe In a Slow Cooker?

This is the perfect recipe to adjust to make in the crock-pot/slow cooker. Make the curry paste, brown off the beef and soften the onions. Add the curry paste and fry for a few minutes.

A Crock-Pot (Slow Cooker) is an incredibly versatile small appliance. They are perfect for making everything from curries to soups, casseroles, roasts and even porridge. Best of all, you simply pop all the prepped ingredients into it in the morning, switch it on and come home to a cooked meal in the evening. Fantastic! You see check out a full range of Crock-Pots/Slow Cookers here.

Transfer all of your ingredients to the crock-pot/slow cooker, and add the beef stock and the coconut cream. You can cook the curry on high for 4 hours, or on low for 6 to 8 hours.

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How Can You Customise This Recipe?

There are several ways to customise this recipe if you want to make a few changes.

Meat – This recipe uses beef, but you can use any kind of meat that you like – pork, chicken or turkey would also work well. If you are using chicken, make sure you reduce the cooking time. If you want to make this a vegetarian curry, replace the meat for tofu or another meat substitute like Quorn, and use vegetable stock instead of meat stock.
Spice – If you don’t want any heat in your korma then you can leave out the red chilli. Alternatively, add more chilli or leave the seeds in if you like your curries hot. You could also use chilli flakes or chilli powder in the curry paste.
Vegetables – Green beans and onions are used in this curry, but you can add whatever vegetables you fancy. Peas and spinach would work really well, as well as chickpeas and cubed potatoes.
Garnish – The recipe suggests a garnish of fresh coriander. You could also use a swirl of yogurt or cream, and a sprinkle of toasted nuts such as almonds or crushed cashews.
Side Dishes – This curry is delicious served with rice and naan bread. You could serve it with pilau rice, plain rice, or coconut rice. A plain naan, garlic naan, or a peshwari naan would all work really well. You could also serve it with other side dishes such as saag aloo (spinach) or Bombay aloo (potatoes), samosas, or onion bhajees. A gently spiced bowl of our Sweet Potato Masala Recipe would also work well.

Beef Korma

Recipe by Faye Keenan

0.0 from 0 votes

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

434

kcal

Ingredients

1 kg Topside Beef (cubed)
4 Tablespoon Olive Oil
2 Onion (thinly sliced)
400 ml Coconut Cream
1.5 cups Beef Stock
250 grams Green beans (trimmed)
0.33 Cup Cashews (roasted, unsalted)
3 cm Fresh Ginger (peeled and chopped)
2 Garlic cloves (peeled)
1 Red chili (seeds removed)
2 Tablespoons Dessicated – 2 Tablespoons
1 Tablespoon Tomato Paste
0.5 Cup Fresh Coriander
2 Teaspoon Garam Masala
2 Teaspoon Ground cumin
2 Teaspoon Ground Coriander
1 Teaspoon Ground Turmeric
Salt and pepper

Directions

To start, you need to make the korma paste. In a food processor, combine the cashews, red chili, garlic, ginger and desiccated coconut. Blend until everything is finely chopped, then add 2 tablespoons of olive oil, the tomato paste, fresh and dried coriander, cumin, garam masala and turmeric. Keep blendin until you have a smooth paste. If the mixture seems too lumpy then add a little water – only a very small amount at a time – until the smooth paste is formed. Set the curry paste aside for later.
Preheat the oven to around 350 degrees fahrenheit.
Season the beef cubes with salt and pepper. Take your large crock pot or oven proof casserole dish and place it over a medium high heat. Add one tablespoon of olive oil and the beef cubes. Fry off the beef until the edges are brown. You may need to do this in batches if your dish is not very big.
Once all of the beef is browned, set it to one side. Add another tablespoon of olive oil to the pot and fry the onions until they are soft. You can then add the korma paste and continue to fry the onions for another few minutes, stirring constantly to avoid the paste from sticking to the pan.
Add the beef back into the pot, stirring to mix the beef with the onions and curry paste. You can then add the beef stock and coconut cream.
Bring the curry to a boil, then reduce the heat to a gentle simmer. Cover the pot with the lid and place it in the oven. Turn the oven down to 320 degrees fahrenheit. Cook the curry for 3 hours, stirring every hour, until the beef is very tender and falling apart.
About 5 minutes before you are ready to serve the curry, add the green beans. Serve the curry with rice and naan bread, and a garnish of fresh coriander.

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