Beef Korma Food

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

BEEF KORMA

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!

KORMA

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Cut the chicken, lamb or beef into bite-size chunks.
• Peel (or trim) and roughly chop the alliums.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil.
• Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
• Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
• Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
• Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
• Bring to the boil, then reduce the heat and simmer for 35 minutes.
• Check that the meat is cooked through and tender - if not, add a splash more water and continue cooking until soft.
• Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced - the liquid should return to the same level as in step 8.
• Stir in the yoghurt until just warmed through.
• Season to taste with lemon juice, salt and black pepper.

FROM SCRATCH BEEF KORMA RECIPE

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.

BEEF CURRY

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

BEEF KORMA

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

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.

BEEF KORMA

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.

CREAMY BEEF KORMA CURRY

Steps:

• Heat the oil in a pot and sear the beef quickly over high heat until nicely browned, set aside
• Trim the white veins off the spinach leaves and finely chop the veins and leaves separately. Fry the veins with garlic and ginger until fragrant. Add more oil if needed.
• Stir in the korma paste or curry, and the sweet potato. Saute for about 2 minutes before adding the cream Place a lid on the pot and cook for a further 5 minutes.
• Stir in the spinach leaves, beef and toasted almonds into the curry, simmer gently until the meat and vegetables are cooked. Add a little water if it is to dry. Season to taste with salt and pepper.
• *Serve with cooked rice and coriander.