Prep 20 mins
Cook 1 hr 45 mins
This recipe is a variation of the traditional kormas of India since beef is not served within the country due to the Hindu sacred regard for cattle. This recipe is traditional with lamb or chicken.
- 1 1⁄2 lbs sirloin, cut into small cubes
- 1⁄2 cup yogurt
- 3⁄4 teaspoon salt
- 1 onion, minced
- 1 green pepper, minced
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 (10 ounce) can diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon fresh ginger, minced
- 1⁄2 teaspoon chili powder
- 1 tablespoon coconut, grated
- 1 teaspoon garam masala
- 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.
Perfectly Delicious! Cut the recipe, wished I hadn't, was planning on taking some for lunch. None left:(
A family favourite! I used tips from some of the previous reviews in order to make it better. I doubled the recipe - I marinated the meat in Greek yoghurt for about 30 mins, and I chopped fresh ginger and fresh turmeric and added it to the yoghurt. I then started the base - onions and capsicum sautéed in coconut oil. I added the salt here so give it a depth of flavour. I then threw in the spices - a tbsp of garam Marsala, a tbsp of ground coriander, and half a tsp of curry powder. I cooked this until it was fragrant and then added 2 tins of tomatoes, and cooked this down. I then added the meat and yoghurt, brought to a simmer, put the lid on, and cooked, covered for 1.5 hours, stirring occasionally. I then removed the lid and cooked it for a further 20 mins to thicken it. I added extra salt at the end, to taste. I served it with Himalayan red rice and lots of veggies. The meat (a peice of free-range Chuck steak) was perfectly tender. Delicious. We will definitely make this again!
Feb 18: i agree with pat, i followed this to the letter and although the flavour was absolutly magnificent, my sirloin went a little tough. Having said that next time, to combat this trend of tough meat i will still let the sirloin sit in the yogurt for 2 hours, but instead of cooking it slow for an hour i will do the base which included the tomatoe, garlic, onion and spices first then i will add the meat/yogurt straight to the sauce. Then ill let that simmer for 30 mins. i think it will go a longf way towards a more tender meat product. let me know if you try it this way. March 1: Ok everyone i did what i said..i actually marinated the meat for 5 hours and then only added it when i had cooked the sauce..low heat for about 25 mins and ohhh my god was it tender...we had a dinner party and it was a smash hit... i have now upped my review to 5 stars