Beef Korma Recipes

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FROM SCRATCH BEEF KORMA RECIPE



From Scratch Beef Korma Recipe image

A popular curry dish with Persian and Indian influences, this homemade beef korma recipe is easy to make with everyday ingredients. Create your own curry blend or use a store bought one to make this simple and flavorful beef korma any day of the week.

Provided by Markus Mueller | Earth, Food, and Fire

Categories     Beef     Entree

Time 1h30m

Number Of Ingredients 16

2 lb beef chuck or stewing beef
1/2 spanish onion brunoise
4 whole garlic cloves
1 Tbsp fresh chopped ginger
1 28 Fl. oz can Whole Tomatoes
2 cups homemade chicken stock or beef stock
3/4 cup coconut milk (including cream) (yogurt or sour cream may be substituted)
2 sprigs fresh basil
1/2 Tbsp Onion Powder
1/2 tsp Garlic Powder
3/4 Tbsp Turmeric
1 Tbsp Cumin
1 Tbsp Coriander
1/2 tsp Chili powder
1/2 tsp mustard powder
1/4 tsp black pepper

Steps:

  • Sear the beef in a little bit of clarified butter or other oil until golden brown.
  • As the beef cooks, cut your onion, garlic and ginger.
  • Add the vegetable to the pan once the meat is seared, and cook for 3 to 4, minutes until soft.
  • Remove the pan from the heat and stir in the curry spice blend mixture.
  • Add the 1 can of tomato, broth, and basil to the pan, and return the pan to a low heat setting. Cover the pot and simmer for 45 minutes or until the meat is fork tender.
  • Once the meat is tender, stir in the yogurt, sour cream or coconut cream, and re-season the beef korma with some salt and pepper.
  • Serve with basmati rice and pita bread.

Nutrition Facts : Calories 716.6 kcal, ServingSize 1 serving

BEEF KORMA



Beef Korma image

Rich, flavorful and comforting beef korma curry made with homemade korma paste to serve with your favorite parathas, naan, rotis or flavored rice

Provided by Nish Kitchen

Categories     Beef

Time 1h25m

Number Of Ingredients 9

2 tablespoons ghee (or oil)
1 kg beef (gravy or chuck), cut into 3cm pieces
1 cup chopped onions
1/4 cup korma paste (Recipe link just below this recipe)
1 cup water
1 cup yogurt
1/4 cup chopped coriander (cilantro) leaves
Salt to taste
Coriander (cilantro) leaves, fried cashew nuts, to garnish

Steps:

  • Make korma paste according to recipe instructions. Recipe here. Set aside.
  • Heat ghee in a large frying pan over high heat. Add beef and cook, turning often, for 4-5 minutes or until lightly browned. Remove beef from the pan. Set aside.
  • Reduce heat to medium. Add onions. Cook, stirring, for 2-3 minutes or until onions are browned. Add korma paste. Sauté, stirring, for one minute or until fragrant.
  • Add water, yogurt, coriander (cilantro) leaves and browned beef. Season with salt. Stir to combine. Bring to the boil. Simmer, covered, for one hour or until beef pieces are tender.
  • Alternatively, cook beef in a pressure cooker for about 6-7 whistles. Garnish with coriander (cilantro) leaves and fried cashew nuts.

Nutrition Facts : Calories 861 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 241 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 71 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 365 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

BEEF KORMA



Beef Korma image

Replicate this easy beef korma recipe. Traditionally, a korma recipe is rich and creamy. With the addition of beef, it makes the korma all the more intense.

Provided by Michelle Minnaar

Categories     Main Course

Time 2h

Yield 4

Number Of Ingredients 9

30ml (1 tbsp) vegetable oil
800g (2lbs) beef shin
30ml (2 tbsp) ground turmeric
500ml (2 cups) curry base sauce
60ml (4 tbsp) ground cashew nuts
5ml (1 tsp) garam masala
5ml (1 tsp) ground cumin
125ml (½ cup) double cream
30ml (2 tbsp) brown sugar

Steps:

  • Heat the oil in a large ovenproof casserole.
  • Cover the beef with turmeric and brown on all sides in the casserole.
  • Pour in the curry base sauce, stir and cover with a lid.
  • Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
  • Stir in rest of the ingredients and let it bubble for 5 minutes.
  • Serve immediately on a bed of rice or as part of an Indian feast. Enjoy!

Nutrition Facts : Calories 15943 calories, Sugar 3083 g, Sodium 2242.3 mg, Fat 162.2 g, SaturatedFat 51.5 g, TransFat 24.3 g, Carbohydrate 3890.4 g, Fiber 360.3 g, Protein 128.5 g, Cholesterol 115.6 mg

BEEF KORMA



Beef Korma image

This recipe is a variation of the traditional kormas of India since beef is not served within the country due to the Hindu sacred regard for cattle. This recipe is traditional with lamb or chicken.

Provided by Member 610488

Categories     Curries

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 lbs sirloin, cut into small cubes
1/2 cup yogurt
3/4 teaspoon salt
1 onion, minced
1 green pepper, minced
1 tablespoon olive oil
4 garlic cloves, minced
1 (10 ounce) can diced tomatoes
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon fresh ginger, minced
1/2 teaspoon chili powder
1 tablespoon coconut, grated
1 teaspoon garam masala

Steps:

  • Soak meat cubes in the yogurt for at least 2 hours. Add salt and simmer meat and yogurt in an uncovered saucepan over very low heat until meat is tender (about 1 hour). Stir occasionally. Reserve.
  • Heat the olive oil in another pan. Fry onions and green pepper until onion is translucent. Add garlic and tomatoes. Fry one minute longer and then add the remaining ingredients. Continue frying for 3 more minutes the add to the meat mixture.
  • Bring meat mixture to a simmer, covered, and cook for 15 minutes.
  • Serve over rice along with chilled dishes of yogurt to help combat the spiciness of this recipe.

SILKY BEEF KORMA



Silky Beef Korma image

I bought myself a "hot and spicy" cookbook when I was a teenager and first learning to cook, and this was one of the recipes in it. I didn't try it for a while because I was intimidated by what looked to me like a long list of ingredients, but when I did finally try it, I was so glad I did!

Provided by hudelei

Categories     Curries

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without pods)
1 teaspoon crushed red pepper flakes
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almond
8 cloves garlic
1 tablespoon coarsely chopped gingerroot
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 lbs beef stew meat or 2 lbs lamb stew meat, cut into 1 inch cubes
1 tablespoon oil
2 tablespoons cooking oil
2 medium onions, thinly sliced and separated into rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1/4 teaspoon garam masala
2 tablespoons freshly snipped cilantro or 2 tablespoons parsley

Steps:

  • In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
  • Grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired).
  • Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
  • Blend until the mixture has a paste consistency.
  • In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
  • Repeat with remaining meat in batches, adding more oil as needed; remove.
  • Heat 2 tablespoons oil in the Dutch oven and add onions.
  • Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
  • Reduce heat to medium.
  • Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
  • Add meat and 1/2 cup water to the Dutch oven.
  • Cover and simmer for 1 1/2 to 1 3/4 hours or until the meat is tender (cook time may vary according to the toughness of the meat you use, but 1 1/2 to 1 3/4 hours is generally enough time).
  • Stir occasionally and test meat's tenderness.
  • Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
  • Stir mixture into Dutch oven; cook until thickened and bubbly.
  • Cook and stir two minutes more.
  • Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.

Nutrition Facts : Calories 591, Fat 45.9, SaturatedFat 18, Cholesterol 150.6, Sodium 529.9, Carbohydrate 11.3, Fiber 2.6, Sugar 2.2, Protein 33.5

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