Beef Korma
Published 23rd May, 2022
Cuisine: Indian Serves: 4
Preparation: 30 Mins Cooking: 3 Hrs
Ingredients
- 1 kg Diced Beef Bolar
- Sea Salt
- 2 tbsp Vegetable Oil
- 2 tbsp Ghee
- 1 Large Brown Onion, chopped
- 3 Cloves Garlic, chopped
- 150 g Good Quality Korma Paste
- 1 Cup Beef Stock
- 1 (400 g) Tin Chopped Tomatoes
- 1 (400 g) Tin Coconut Milk
- 1 Cinnamon Stick
- 1 tbsp Brown Sugar
- Coriander, to serve
Method
- Preheat oven to 150℃
- Heat a heavy-based, ovenproof casserole dish or large saucepan over high heat. Remove the diced beef from the packaging, place on a tray and pat dry with paper towel. Season with sea salt, then cook the beef in small batches in the vegetable oil until browned on all sides. Remove from the pan and set aside.
- Once all the meat has browned, add the ghee, onion and garlic to the pan. Cook until golden and caramelised. Add the korma paste and cook for a few minutes until fragrant.
- Add the beef stock, chopped tomatoes, coconut milk, cinnamon stick and brown sugar. Mix well to combine and bring to a simmer.
- Return the beef to the casserole dish along with any juices. Place the lid on the casserole and transfer to the oven. Cook for approximately 2½ hours, stirring occasionally. Remove the lid and cook for a further 30 minutes to allow the sauce to thicken.
- Remove from the oven and serve, garnishing with coriander leaves.
Cook’s Tip
- Serve with steamed rice, papadums and a spoonful of mango chutney on the side.
