Spicy Beef Korma
Servings: 3 -4
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Ingredients
- 1/2 kg Beef cleaned and cut into bite size pieces
For marination
- 1 medium Onion sliced
- 1 tsp Crushed/minced ginger and garlic each
- 1 Green chilli chopped
- 1 med -big Tomato sliced
- 1/2 tsp Vinegar
- Salt
For masala
- 2 medium Onion sliced
- 2 tsp Crushed/minced garlic
- 1 tsp Crushed/minced ginger
- 2.5 tsp Chilli powder
- 3 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Meat masala refer notes
- 1/4 cup Grated coconut
- 5 Cashew nuts
- 1 tsp Poppy seeds (kashakasha) (optional)
- Oil I used coconut oil
- Salt
- Coriander leaves for garnishing
Instructions
- Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside.
- Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add 1/4 cup water) till it's done (refer notes).
- Masala Preparation
- Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes. Add the masala powders and fry them till oil starts appearing, 2-3 mins.
- Add a little stock from the beef, just to bring the masala together. Switch off the flame and let it cool completely. Add 1-2 tbsp stock/water and grind the masala to a smooth paste.
- Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock (if any). Mix well. Cook for 5 mins. Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire.
Notes
I used Indian beef for this recipe. After the first whistle on full flame, I reduce the flame to low-medium and cook for 12-15 whistles. Keep it closed for 15-20 mins.
This curry has a thick gravy, you can adjust the consistency by adding hot water. You can also try it without cashew coconut paste, however this paste makes the gravy creamier and richer.
If you dont have meat masala, add 1 tsp garam masala and 1/2 tsp fennel powder (perumjeerakam).
This curry has a thick gravy, you can adjust the consistency by adding hot water. You can also try it without cashew coconut paste, however this paste makes the gravy creamier and richer.
If you dont have meat masala, add 1 tsp garam masala and 1/2 tsp fennel powder (perumjeerakam).
