Beef korma

Beef korma

Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 kg beef blade, fat trimmed, cut into 3cm pieces
  • 2 tbsp vegetable oil
  • 1 large red onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 2 medium carrots, peeled, roughly diced
  • ¼ cup korma curry paste
  • 1½ cups (375ml) beef stock
  • 400 g can diced tomatoes
  • 400 ml can light coconut milk
  • 2 tbsp brown sugar
  • 1 cinnamon stick
  • ¾ cup frozen peas, thawed
  • ½ small bunch kale, trimmed, shredded
  • ¼ cup flaked almonds, toasted, to garnish
  • Coriander sprigs, microwave brown basmati rice, roti, to serve


Preheat oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown beef for 3 to 4 minutes in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion and garlic and cook, stirring, for 1 to 2 minutes. Add carrots and cook for 2 to 3 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add tomatoes, coconut milk and sugar. Stir until mixture boils.
Return beef and any juices to the dish and add cinnamon stick, stirring well. Cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ¼ to 1 ½ hours or until beef is tender. Remove from heat, stir through peas and kale and set aside, covered, for 5 minutes
Sprinkle curry with almonds and serve with coriander, rice and roti.

Essential Tips

  • Swap the korma paste for rogan josh or Madras paste.
  • You could use silverbeet, English spinach or baby spinach instead of kale.
  • Beef casserole cuts
  • Chuck or boneless shin/gravy beef - take 2-2½ hours to cook). Topside, round and blade take 1-1½ hours to cook

Beef korma

Beef korma
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