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    You are in: Home / Recipes / Beef Korma Recipe
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    Beef Korma

    Beef Korma. Photo by canarygirl

    1/1 Photo of Beef Korma

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    hudelei's Note:

    I bought myself a "hot and spicy" cookbook when I was a teenager and first learning to cook, and this was one of the recipes in it. I didn't try it for a while because I was intimidated by what looked to me like a long list of ingredients, but when I did finally try it, I was so glad I did!

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    Units: US | Metric


    1. 1
      In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
    2. 2
      Grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired).
    3. 3
      Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
    4. 4
      Blend until the mixture has a paste consistency.
    5. 5
      In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
    6. 6
      Repeat with remaining meat in batches, adding more oil as needed; remove.
    7. 7
      Heat 2 tablespoons oil in the Dutch oven and add onions.
    8. 8
      Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
    9. 9
      Reduce heat to medium.
    10. 10
      Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
    11. 11
      Add meat and 1/2 cup water to the Dutch oven.
    12. 12
      Cover and simmer for 1 1/2 to 1 3/4 hours or until the meat is tender (cook time may vary according to the toughness of the meat you use, but 1 1/2 to 1 3/4 hours is generally enough time).
    13. 13
      Stir occasionally and test meat's tenderness.
    14. 14
      Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
    15. 15
      Stir mixture into Dutch oven; cook until thickened and bubbly.
    16. 16
      Cook and stir two minutes more.
    17. 17
      Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.

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    Ratings & Reviews:

    • on November 05, 2009


      This was really good! I cut the recipe in half, and got 3 generous servings. I didn't have whole spices on hand, so I used ground corriander, cumin, cardamom, and cloves. This really smelled heavenly while cooking, and lived up to expectation when served, with lots of flavor and just a little heat. I used leg of lamb, which I cut into fairly small pieces, and it was done after 1 1/2 hours of cooking at a slow simmer. A definite make again.

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    • on July 15, 2004


      We thought this was ok...the meat was very tender--falling apart, melt in your mouth tender! For as many spices used, we thought the taste was a bit bland....I did double the cumin and used way more garam masala (more like 1-2 teaspoons), but we thought the dish was lacking something. I also had to substitute ground cardamom for the seeds (1/2 teaspoon), because that is all that I had on hand. This does have potential, and I'd be willing to try it again, making a few adjustments.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beef Korma

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 590.9
    Calories from Fat 413
    Total Fat 45.9 g
    Saturated Fat 17.9 g
    Cholesterol 150.6 mg
    Sodium 529.8 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 2.5 g
    Sugars 2.2 g
    Protein 33.4 g

    The following items or measurements are not included:


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