How to Prepare Super Quick Homemade Beef Korma

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The ingredients needed to make Beef Korma:

1. Prepare 1 1/2 lb beef stew cubes
2. Prepare 1 tbsp peanut oil
3. Take 1 medium onion, chopped
4. Make ready 1 tbsp butter
5. Make ready 3 clove garlic, minced
6. Prepare 1 can coconut milk (13.5 oz)
7. Prepare 1 can diced tomatoes (14.5 oz)
8. Prepare 1/2 cup warm water
9. Take 1 tbsp parsley
10. Take 1 1/2 tbsp mild curry powder, heaping
11. Take 1 1/2 tbsp paprika
12. Get 1/2 tsp salt
13. Make ready 1/4 tsp ground cinnamon
14. Get 1 salt and pepper to taste

Learn how to make/prepare Beef korma by following this easy recipe. Whether you're entertaining or whipping up a casual dinner, you can't go past this spicy, rich and comforting curry made with homemade korma paste. Enjoy it with your favorite parathas, rotis or flavored rice to create the ultimate meal. Traditional korma recipes are generally accepted to have been influenced by Turkish, Persian, and Indian Cuisine.

Steps to make Beef Korma:

1. Salt and pepper beef cubes. Sear beef in peanut oil in large skillet. Remove beef, set aside.
2. In same skillet - add onions, garlic and butter. Saute for about 5 minutes.
3. Add tomatoes, undrained. Add coconut milk. Add 1/2 cup warm water to empty coconut milk can, mixing and scraping any milk left over at bottom and on sides - add to skillet. Add remaining ingredients and beef.
4. Over medium-high heat bring everything to a boil, stirring often.
5. Cover, reduce heat to low and simmer for 1 1/2 - 2 hours, stirring occasionally, until beef is tender.
6. I serve this with jasmine rice. This is also good over diced potatoes or chick peas. Enjoy : )

Enjoy it with your favorite parathas, rotis or flavored rice to create the ultimate meal. Traditional korma recipes are generally accepted to have been influenced by Turkish, Persian, and Indian Cuisine. In India this dish is not generally made with beef, and lamb, or chicken is more popularly used. In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves. 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).

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