Authentic Indian Beef Korma Recipe

Ingredients

  • 500g lean beef, diced
  • 1 cup plain Greek yogurt
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon of grated fresh ginger
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper to taste

Steps and instructions

  1. Marinate the beef: In a bowl, combine the diced beef and yogurt. Mix until the beef is well-coated. Cover and refrigerate for at least 2 hours, or overnight if possible.
  2. In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until softened and golden brown, about 5 minutes.
  3. Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
  4. Mix in the ground cumin, turmeric, coriander, cardamom, cinnamon, and cayenne pepper. Cook for another minute, until the spices are well-blended with the onion mixture.
  5. Add the marinated beef to the skillet, along with any remaining yogurt. Stir well to combine with the onion and spice mixture. Cook until the beef is browned on all sides, about 5-7 minutes.
  6. Pour in the beef broth, then bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 1.5 hours, or until the beef is tender and the flavors are well combined.
  7. Stir in the heavy cream, and continue to simmer for another 10 minutes, until the sauce has thickened slightly.
  8. Season with salt and pepper to taste. Sprinkle with chopped fresh cilantro before serving.

Tools for making

Recipe variations

  • Chicken Korma: Substitute the beef with boneless, skinless chicken thighs or breasts.
  • Lamb Korma: Replace the beef with diced lamb for a rich and flavorful variation.
  • Vegetable Korma: Omit the meat altogether and use a variety of vegetables such as cauliflower, carrots, peas, and potatoes. Adjust the cooking time accordingly.
  • Paneer Korma: For a vegetarian option, replace the meat with cubes of paneer (Indian cottage cheese).
  • Cashew Korma: Add a handful of cashews to the dish for a creamy and nutty twist.
  • Coconut Korma: Stir in some coconut milk or grated coconut to give the dish a tropical flavor.
  • Spicier Korma: Increase the amount of cayenne pepper or add chopped green chilies for those who prefer a spicier kick.
  • Herb-infused Korma: Experiment with adding different herbs such as fresh mint, cilantro, or basil to enhance the flavor profile.
  • Gluten-Free Korma: Use gluten-free flour or a thickening agent like cornstarch instead of regular flour to make the sauce gluten-free.

Recipe overview

Beef Korma is a rich and hearty curry dish that originates from South Asia. This recipe uses lean beef, marinated in Greek yogurt, then slow-cooked in a blend of aromatic spices until tender. The combination of cumin, turmeric, coriander, cardamom, and a hint of cayenne pepper creates a flavorful and mildly spicy sauce. The addition of heavy cream towards the end of cooking gives this dish its characteristic creamy texture. This beef korma is a great introduction to Indian cuisine and is sure to impress at your next dinner party. It's best served with naan or rice, and garnished with fresh cilantro. With a prep time of 20 minutes and a total cooking time of about 2 hours, this recipe requires patience, but the result is well worth the wait!

Common questions

  1. Can I use a different type of meat instead of beef? Yes, you can substitute beef with chicken, lamb, or even tofu if you prefer.
  2. How can I make this recipe vegetarian? To make a vegetarian version, you can replace the beef with vegetables like potatoes, cauliflower, or paneer (Indian cottage cheese).
  3. Can I use regular yogurt instead of Greek yogurt? Yes, regular yogurt can be used as a substitute for Greek yogurt in this recipe, but Greek yogurt will provide a thicker and creamier consistency.
  4. Can I make this recipe ahead of time? Yes, you can prepare the beef korma ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it on the stovetop or in the microwave before serving.
  5. Can I freeze the leftovers? Absolutely! Beef korma can be frozen in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
  6. What can I serve with beef korma? Beef korma pairs well with steamed rice, naan bread, or roti. You can also serve it with a side of raita (yogurt sauce) and pickles.
  7. Is beef korma spicy? The level of spice can be adjusted to your preference. The recipe includes cayenne pepper for a mild to medium level of heat. You can increase or decrease the amount of cayenne pepper to make it spicier or milder.
  8. Can I use low-fat or non-dairy alternatives for the cream? Yes, you can use low-fat cream or non-dairy alternatives like coconut cream or cashew cream if you prefer.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Knife - A sharp knife for dicing the beef, chopping onions, and mincing garlic.
  • Skillet or Dutch oven - A large cooking vessel for sautéing onions, browning beef, and simmering the dish.
  • Spatula or wooden spoon - Useful for stirring and combining ingredients in the skillet.
  • Measuring cups - For accurately measuring ingredients such as yogurt, broth, and cream.
  • Grater - To grate fresh ginger for the recipe.
  • Bowl - For marinating the beef with yogurt.
  • Cover or lid - To cover the skillet or Dutch oven during the simmering process.

Origin stories

Beef Korma carries a regal history, harking back to the opulent kitchens of the Mughal Empire. The term 'Korma', or 'Kormah', translates to 'braise', a nod to the long and slow cooking process that this dish proudly showcases. The Mughals, known for their love of all things luxurious and indulgent, introduced a myriad of rich and aromatic dishes to the Indian subcontinent, of which Korma stands as a shining example. A true Korma is a testament to patience and the art of balancing delicate flavours. Every aromatic spice, from the warm undertones of cumin to the fragrant cardamom, plays a role in creating an orchestra of flavour that dances on the palate. The addition of yogurt or cream represents the signature Mughal touch, transforming the Korma into a creamy, luxurious treat that is as much a feast for the eyes as it is for the taste buds. So, when you sit down to a plate of Beef Korma, remember: you're not just enjoying a meal, you're partaking in a piece of culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.