40min 2 ppl
Beef Korma
140 minutes
2 people
Hard
140 min · 11 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 50g
Carbs 12g
Fats 44g
About this dish
Braised beef in a gentle, fragrant almond and cream sauce, perfumed with cardamom and whole spices. Long, slow cooking coaxes the beef into melt-in-the-mouth tenderness while the sauce stays beautifully pale and mild.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)1.5
- Fresh Gingerfinely grated (for marinade)10 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2
- Fresh Gingerfinely grated (for sauce)10 g
- Fresh Corianderto serve
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream75 ml
Tins & Jars
- Beef Stock125 ml
- Full-Fat Coconut Milk100 ml
Dried Goods
- Ground Almonds30 g
- Sugar0.5 tsp
- Flaked Almondstoasted, to serve
Spices & Seasonings
- Garam Masalafor marinade0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.5 tsp
- Green Cardamom Podslightly crushed3
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
- Rose Water0.5 tbsp
Utensils
- heavy casserole
- mixing bowl
- fine grater
- chef's knife
- chopping board
- wooden spoon
- meat thermometer
- measuring jug
Method
1
Mix the yogurt, lemon juice, minced garlic, grated ginger, 0.5 tsp garam masala, turmeric, and 0.5 tsp salt in a bowl. Add the beef chunks, coat thoroughly, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
2
Mix the ground almonds with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
3
Finely dice the onion, mince the garlic, and grate the ginger for the sauce. Lightly crush the cardamom pods.
Approx. 5 minutes
4
Heat the ghee and vegetable oil in a heavy casserole over high heat. Remove the beef from the marinade and sear in batches for 3–4 minutes, turning until deeply browned. Transfer to a plate.
Approx. 12 minutes
5
Reduce heat to medium. Add the diced onion, cardamom pods, cloves, and cinnamon stick to the same pan. Cook for 12 minutes, stirring occasionally, until soft and pale golden.
Approx. 12 minutes
6
Add the minced garlic and grated ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Add the ground cumin, ground coriander, and 0.25 tsp garam masala. Stir for 1 minute.
Approx. 1 minutes
8
Pour in the almond paste, beef stock, and coconut milk. Stir well to combine.
Approx. 2 minutes
9
Return the seared beef to the pan. Bring to a gentle simmer, cover, and cook on very low heat for 1 hour 20 minutes, stirring occasionally, until completely tender. Check that the internal temperature reaches 70°C using a meat thermometer.
Approx. 80 minutes
10
Stir in the double cream, rose water, and sugar. Season with salt. Simmer uncovered for 5 minutes.
Approx. 5 minutes
11
Remove the whole spices. Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
