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Beef Korma

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 45 mins
  • Total Time: 3 hours
  • Yield: 8 1x


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




  • 1 kg stewing beef (use the ones with lots of marbling), cubed
  • 2 cups beef stock
  • 400 ml can coconut cream
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 onions, thinly sliced
  • freshly ground black pepper
  • salt
  • roasted cashews, to garnish

Korma paste

  • 1/2 cup roasted cashews
  • 1 long red chilli
  • 1 tbsp tomato paste
  • 1/2 cup fresh coriander
  • 2 tsp garam masala
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp ground turmeric
  • 3 tbsp ghee
  • 3 tbsp water


  1. In a food processor combine all korma paste ingredients, pulse to make a paste.
  2. In a pot, heat ghee then brown beef pieces on all sides. Remove beef from pot then set it aside.
  3. 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.
  4. Add the korma paste, continue to cook for 3 minutes while constantly stirring.
  5. 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.