How To Make Beef Korma Curry – A Step-by-step Guide For The Perfect Dish!
What To Know
- In a large Dutch oven or heavy-bottomed pot over medium heat, heat a drizzle of oil.
- Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beef is tender.
- Chuck roast is a good choice because it is a tender cut with a good amount of flavor.
- 1 kg beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup plain yogurt
- 1 cup beef broth
- 1 can (14 ounces) diced tomatoes
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions:
1. Marinate the Beef: In a large bowl, combine the beef cubes, yogurt, cumin, coriander, turmeric, red chili powder, and garam masala. Mix well to coat the beef. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot over medium heat, heat a drizzle of oil. Add the onion and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant.
3. Brown the Beef: Remove the beef from the marinade and add it to the pot. Brown the beef on all sides, about 5-7 minutes.
4. Add the Tomatoes and Broth: Pour in the diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beef is tender.
5. Blend the Sauce: Once the beef is tender, remove it from the pot and set aside. Using an immersion blender or a regular blender, blend the sauce until smooth.
6. Add the Cream: Return the beef to the pot and stir in the heavy cream. Simmer for another 10-15 minutes, or until the sauce has thickened.
7. Season to Taste: Taste the curry and adjust the seasonings with salt and black pepper as needed. Garnish with fresh cilantro and serve with rice or naan bread.
Tips:
- For a richer flavor, use bone-in beef chuck roast.
- If you don’t have an immersion blender, you can transfer the sauce to a regular blender in batches. Be sure to let the sauce cool slightly before blending.
- You can adjust the heat level of the curry by adding more or less red chili powder.
- Serve the curry with your favorite sides, such as rice, naan bread, or raita.
Variations:
- Chicken Korma Curry: Substitute chicken breasts for the beef.
- Lamb Korma Curry: Substitute lamb shoulder for the beef.
- Vegetable Korma Curry: Omit the beef and add vegetables such as carrots, potatoes, and peas.
- Vegan Korma Curry: Use plant-based yogurt and plant-based cream instead of dairy.
Answers to Your Questions
Q: What is the best cut of beef for korma curry?
A: Chuck roast is a good choice because it is a tender cut with a good amount of flavor.
Q: Can I use another type of yogurt?
A: Yes, you can use Greek yogurt or even sour cream.
Q: How do I store leftover korma curry?
A: Store leftover korma curry in an airtight container in the refrigerator for up to 3 days.