Category: Meats
Rating: 3.61
Servings: 8


1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot; coarsely chopped
1 1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 lb beef or lamb stewing meat; cut into 1-inch cube
1 tablespoon cooking oil
2 tablespoon cooking oil
2 medium onions; thinly sliced & separated
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoon all-purpose flour
1/4 teaspoon garam masala
2 tablespoon snipped coriander or parsley
1 indian spiced rice or hot cooked ri; ce

Directions: How to Cook Beef Korma

In a blender container combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves. Cover the blender container and grind the spices into a fine powder.

Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon. Cover the blender container and blend till the mixture has a pasted consistancy.

In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1 tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon additional oil, if needed; remove.

Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till slightly browned.

Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1 3/4 hours or till meat is tender; stir occasionally.

Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.

Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or hot cooked rice.

NOTES : One of the classic recipes of northern India is the Korma. Rich with yogurt, cream and aromatic spices, it typically is served on spicial occasions. The name actually means "braise" and describes the method in which the blended spices in liquid penetrate the meat. Recipe by: BH&G (Hot & Spicy) Posted to MC-Recipe Digest V1 #696 by on Jul 29, 1997

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Keema Matar (Beef With Peas)
Beef Vindaloo
Dhana Ghosht
Keema Pimento (Beef With Green Pepper)
Shepherd's Pie With Curried Meat

Recent comments and reviews for this recipe:

Charles Lobsterman writes:

I fail to believe anyone actually cooked and ate this dish. It's awful in theory and likewise in taste. Pish posh!

Posted on 25 Oct 2008, 23:27 ET

Yvonne Smiles writes:

This is a FAB recipe. Have made it a number of times and it's a hit with lots of folks. The spicing is perfect, the only change i've made is by substituting some of the whipped cream for coconut milk. mmmmmm

Posted on 09 Apr 2009, 08:37 ET

mamma mia writes:

yumma mia my oh my deliciousa!!! mwa mwa mwa but not as good as mine!!!

Posted on 18 May 2009, 05:43 ET

Sarah writes:

Half the garlic. Add 1TBSP of Turmeric, a bay leaf, and maybe a little more cumin powder.

Posted on 16 Jun 2009, 22:34 ET

Erin D writes:

This is a nice, tasty, warming, strong flavoured dish- but its not beef korma.

Posted on 14 Dec 2009, 03:22 ET

emiy writes:

mmmmm gooood

Posted on 01 Mar 2010, 15:41 ET

Jayne writes:

Easy to make, great tasting, huge success in our household.

Posted on 27 Aug 2010, 21:46 ET

SR writes:

This is fairly close to how I make it. In addition to the above, I use turmeric, ground black peppercorns, fenugreek and a chopped tomato. Some people use a tsp. of ketchup. The garlic amount is fine since it's a braised meal. Charles Lobsterman is an asshat.

Posted on 08 Dec 2010, 18:21 ET

Alicia writes:

This is definitly not a real korma, some people may feel satisfied with this but I lived in India for years and have always loved indian food, I cant remember exactly how to make it so I copied this recipe, but there are ingredients missing, amounts are not correct and timings either.

Posted on 07 Jan 2011, 02:31 ET

meriam pala writes:

its very good and its very palatability i like it thank you for sharing your ingredients...God bless

Posted on 21 Feb 2011, 22:28 ET

Ranga writes:

This is such a yummy recipe everyone loved it and it was gone just like that!!!!
Great recipe!!!

Posted on 26 Apr 2011, 20:03 ET

Alicia's older brother writes:

@Alicia: Well paste the fucking recipe and missing ingredients!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! FFS

Posted on 11 Aug 2011, 22:08 ET

Tony Giles writes:

An unusual beef recipe—korma normally being the preserve of chicken. Nonetheless, I found it quite delicious and relatively trouble-free to prepare. I omitted the flour (which, to me, does not belong in a curry) and used ground cashew nuts as a thickener, along with the almonds.

Posted on 03 Mar 2017, 07:23 ET

Add your comment:

What is 17 minus four?
Your Comment (no html):