Beef Korma

Ready in 1 hour

Try this Beef Korma recipe, or contribute your own. "Main dishes" and "Ethnic" are two of the tags cooks chose for Beef Korma.

"Wow...tasted as good or better than korma we've had in restaurants. Made it less than a week ago and plan on making it again in the next few days. GREAT recipe."

- selahsinger

Top-ranked recipe named "Beef Korma"

5 avg, 2 review(s) 100% would make again

Ingredients

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1/3 c Water
1/2 c Water
1/4 ts Garam masala
6 Cloves
1 tb Gingerroot; coarsely chopped
2 tb coriander, fresh; Snipped, or parsley
1/2 ts Ground cinnamon
2 md Onions; thinly sliced
1 ts Crushed red pepper
3/4 c Whipping cream
8 Garlic
1 tb Cooking oil
2 tb Cooking oil
2 tb All-purpose flour
1/2 c Plain yogurt
1 tb Coriander seed
1 ts Cardamom seed; (without pods)
1 1/2 ts Salt
1 tb Cumin seed
1/4 c almonds; Blanched slivered
2 lb Beef; or lamb stewing meat
Indian Spiced Rice; or hot

Original recipe makes 8

Servings  

Preparation

In a blender container combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves. Cover the blender container and grind the spices into a fine powder. Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon. Cover the blender container and blend till the mixture has a pasted consistancy. In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1 tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon additional oil, if needed; remove. Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till slightly browned. Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1 3/4 hours or till meat is tender; stir occasionally. Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more. Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or hot cooked rice. NOTES : One of the classic recipes of northern India is the Korma. Rich with yogurt, cream and aromatic spices, it typically is served on spicial occasions. The name actually means "braise" and describes the method in which the blended spices in liquid penetrate the meat. Recipe by: BH&G (Hot & Spicy) Posted to MC-Recipe Digest V1 #696 by Creedenite@aol.com on Jul 29, 1997

Calories Per Serving: 413 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is a lovely recipe! Fairly easy and flavorful!
Hildiebelle 10 months ago
Wow...tasted as good or better than korma we've had in restaurants. Made it less than a week ago and plan on making it again in the next few days. GREAT recipe.
selahsinger 5 years ago
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