19 Apr
Recipes, Tips

Beef Korma Curry

Serves: 6-8    Prep time: 25 mins   Cook time: 3 hours

Curry

1kg Quality Mark beef topside cut into 3cm pieces

2 Tbsp olive oil

2 onions thinly sliced

400ml can coconut cream

1 1/2 cups beef stock

250g green beans trimmed

1 tsp salt

1/2 tsp black pepper

 

Korma paste

1/3 cup roasted unsalted cashew

3cm piece fresh ginger peeled and finely chopped

2 garlic cloves peeled

1 red chilli (seeds removed)

2 Tbsp desiccated coconut

2 Tbsp olive oil

1 Tbsp tomato paste

1/2 cup fresh coriander leaves

2 tsp garam masala

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

 

To serve

naan bread

1 cup Basmati rice

cooked to packet instructions

fresh coriander

 To Make Korma Paste
  1. Combine cashews, ginger, garlic, chilli, and coconut in a food processor.
  2. Process until finely chopped.
  3. Add oil, tomato paste, coriander, and spices.
  4. Process until you have a smooth paste.
  5. Add a small amount of water if the processor is struggling to process it.

To Make Curry

  1. Season the beef with salt and pepper.
  2. Using half the oil, heat in a large oven-proof casserole dish or crock pot over medium-high heat.
  3. Brown the beef in batches and remove.
  4. Add the remaining oil and saute the onions until soft, then add the korma paste, and cook for a further 5 minutes.
  5. Start Timer
  6. Keep stirring occasionally to ensure it does not stick.
  7. Return the beef and add the coconut cream and beef stock.
  8. Bring to a gentle boil and cover with lid.
  9. Place in the oven and cook for 3 hours, or until beef is tender and falling apart.
  10. Start Timer
  11. Add the beans 5 minutes before the end of cooking.
  12. Start Timer
  13. We like to serve with flatbread and steamed rice. Garnish with coriander. Greek yoghurt on top would go great here too.