Beef korma

Beef korma

This beef curry uses a mild, yet tasty korma paste, if you like a spicier curry replace the paste with Thai red or green paste, or Indian Madras paste.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 kg casserole beef - see below
  • 1 large onion, cut into wedges
  • 2 cloves garlic, crushed
  • 3 tbsp korma curry paste
  • 2½ cups beef stock
  • 400 ml can coconut milk
  • 2 tbsp brown sugar
  • 1 cinnamon stick
  • coriander, rice, pappadums, to serve

Method

1.
Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes, season beef well, then add a little oil. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
2.
Reduce heat in frypan, add a little oil, add onion and garlic, cook for 1–2 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add coconut milk and sugar. Stir until mixture boils. Add to the beef in casserole dish, add cinnamon stick.
3.
Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Serve with coriander, rice and pappadums.

Essential Tips

  • 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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