Beef Korma is an Indian dish of beef braised with yogurt and spices then cooked in a curry sauce made with ground coriander, cumin, turmeric, garam masala, ground cashews and coconut cream
If you find curries strong because it’s too spicy or too hot, then I suggest trying Korma for starters. Korma is a mild form of curry that is creamy and nutty prepared with milder spices like cumin, turmeric, and coriander so it is great for people who are starting with their curry journey. Korma is also very versatile where any meats and vegetables can be used on it. Having said that this curry may be mild by default, but it can be made fiery hot just add some chillies on it.
Before I moved to New Zealand I was not a fan of any curry, like most Filipinos I find curries too strong since it’s a flavour profile we are not used to, but after I tried Butter Chicken (around 2006) for the very first time in one of the Indian food restaurant here, I instantly fell in love with it, it was mild, sweet and creamy. One thing led to another and started to try the other stuff like Mango Chicken then Korma, until I slowly moved on to the spicier stuff and now, I can’t stop. Indian curries are so good, they may look like each other, like a thick gravy on meats and vegetables but each variety is different, and flavours are complex.
Today we are making this Beef Korma, one of my favourite curries to cook at home since my wife can’t handle too much heat. This means if I cook this at home. we can all enjoy it, what’s even better I can amp up the hotness in my share by adding chillies on it. One thing to take note though, you will need to use basmati rice on curries, while other rice is OK, curry experience will never be the same if your using the right rice.
In a food processor combine all korma paste ingredients, pulse to make a paste.
In a pot, heat ghee then brown beef pieces on all sides. Remove beef from pot then set it aside.
Using the same pot add more ghee if needed, sauté onions, garlic and ginger in low heat then cook for 3 minutes or until onions are soft.
Add the korma paste, continue to cook for 3 minutes while constantly stirring.
Add the beef back, pour coconut cream and beef stock, bring to a boil then simmer in very low heat for 2 1/2 hours or until beef is very tender. Check occasionally and give it a mix, add water if necessary. Season with salt and freshly ground black pepper then serve, garnished with roasted cashews.