A popular curry dish with Persian and Indian history, this beef korma recipe is easy to make at home with everyday ingredients.

Simple From Scratch Beef Korma Recipe

Korma is a traditional curry dish originating in northern India and Pakistan with roots tracing back all the way to the 16th century. 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. By definition korma is a curry dish made by searing meat and then simmering it in a broth with spices and yogurt or coconut milk to create a glaze like sauce.  This beef korma recipe is one I cooked up using only ingredients already available in my pantry, which makes it an ideal weeknight meal to make!

Depending on the region the individual recipe comes from, Korma can be made with various spices and ingredients. In the United Kingdom coconut milk is often used as the cream component, and the dish is often garnished with nuts and herbs such as cashews and cilantro. Generally ginger, coconut, cumin, chili and coriander all play an important role in the creation of this dish! The great things about this beef korma is that you can entirely adjust the recipe to your own preferences. Korma recipes can vary in flavor depending on the spices uses, and as such you can add in or leave out certain spices if you dislike them, or simple don’t have them on hand. I would highly recommend using a homemade chicken stock or beef stock as part of the liquid used to simmer the meat, as the nutrient and flavor rich stock will add an incredible depth of flavor just not possible if you simply use water.

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Step-By-Step Beef Korma Instructions

Anyone can make this Korma recipe at home provided you have a few simple recipe on hand. Having a supply of basic spices in your pantry will make things easier as well!. You can create your own curry spice mixture with the spices listed below, or use a generic curry powder. Trust me when I say the Homemade Curry Blend will taste much better though!

2lb beef chuck or stewing beef

1/2 spanish onion brunoise

4    whole garlic cloves

1 Tbsp fresh chopped ginger

1 28 Fl. oz can Whole Tomatoes

2 cups homemade chicken stock or beef stock

3/4 cup yogurt, sour cream, or coconut cream

2 sprigs fresh basil

Curry Blend:

1/2 Tbsp Onion Powder

1/2 tsp Garlic Powder

3/4 Tbsp Turmeric

1 Tbsp Cumin

1 Tbsp Coriander

1/2 tsp Chili powder

1/2 tsp mustard powder

1/4 tsp black pepper

Start by searing the meat in clarified butter or other oil over medium high heat. Really get a good sear on the meat, making sure to brown it on all sides. While many cooks will tell you this helps keep the meat tender by locking in juices, this is actually false and the benefit to searing meat is the flavor it adds to the dish. You simply can not re-create the rich caramelized flavor seared beef lends to a dish!

While the meat is searing, brunoise your Spanish onion, and chop your garlic and ginger. These will be the next ingredients to go in the pan, so make sure they are ready to go when the meat is browned all over. If you chop the vegetables quick enough you can also mix up the curry spice blend at this point. If you have the time, mix up a double or triple batch of the spice blend and store it in a glass jar for future use! Make sure to label it so you remember what it can be used for!

Once the meat is properly seared, add the onion, garlic, and ginger to the pan. Turn the heat down to avoid scorching the vegetables, and cook until the onions start to soften. This should take about 3 or 4 minutes. While the curry spice blend does have onion and garlic powder in it, using the fresh version as well will add another lay of flavor to the finished beef korma. Not to mention the onions and garlic are good for you! Add 4 Tbsp of the curry blend to the meat and instantly take the pan of the heat.

By removing the pan from the heat, you avoid burning the spices which would cause an unpleasant, bitter taste. There should be enough residual heat in the pan that as you mix in the curry spice blend, it will gently toast and intensify in flavor. Before returning the pan to the heat, add in your one can of plum tomatoes. While not a traditional ingredient, I find that the natural acidity in the tomato helps bring out some of the flavor in the finished beef korma, and as the dish simmers, the actual tomato taste diminishes as it melds with the curry and beef. The end result is a rich flavorful broth.

When adding the can of tomato, you can either add the tomatoes whole, or as I do, quickly puree the entire can in a blender . Once the tomato product is in the pan, add your broth, and he fresh basil.  Cover the pot or pan with a lid, and let it simmer for at least 45 minutes. I use my trusty Nutri Ninja Blender to create a smoother sauce.


By simmering the meat, you help break down the connective tissue, (called collegen and elastin) present in the beef. If you where to simply add in the sauce, heat the beef korma and serve it right away, the beef would be tough and not very pleasant to eat. Breaking down these connective tissues, helps create tender bits of beef that will easily break apart in your mouth as you chew them. Note: If using chicken as the protein in this recipe, you will not have to simmer the dish as long as as the chicken does not need to break down to become tender. You may have noticed that we have not yet added the cream component to the beef korma. Traditionally, the yogurt or coconut milk is added at the beginning and simmered for the duration of the cooking time. Unless you keep the temperature extremely low though, you run the risk of the fat splitting out and the protein in the yogurt curdling. I avoid this by simply stirring the cream or yogurt into the finished dish creating a creamy sauce at the end.

After simmering the beef korma for forty five minutes, take a fork and try and break up a piece of the beef. If it falls apart the meat is considered ‘fork tender’ and is ready to go! If it is still tough, simply keep simmering the beef korma on low heat for another fifteen minutes and then check it again.

Your homemade beef korma is almost ready to eat! All that’s left is stirring in the cream to create that velvety rich sauce. I used sour cream simply because it was what I had handy in the fridge. You can just as easily use full fat yogurt, or the cream which settles at the top of a can of coconut milk! Regardless of which product you decide to use, stir it into the simmered beef korma, and re-season with some salt and pepper. The beef korma is delicious served along side basmati rice or with just some pita bread to scoop it up with! Garnish the dish with fresh basil and if you like some nuts.

A popular curry dish with Persian and Indian history, this beef korma recipe is easy to make at home with everyday ingredients. Create your own curry blend or use a store bought one to make this simple and flavorful beef korma any day of the week.  #curry #beef #korma #glutenfree

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Calories

1527 cal

Fat

56 g

Carbs

182 g

Protein

85 g


Click Here For Full Nutrition, Exchanges, and My Plate Info


Yields 4 portions

Simple From Scratch Beef Korma Recipe

A popular curry dish with Persian and Indian history, this beef korma recipe is easy to make at home with everyday ingredients. Create your own curry blend or use a store bought one to make this simple and flavorful beef korma any day of the week. #curry #beef #korma #glutenfree

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

  • 2lb beef chuck or stewing beef
  • 1/2 spanish onion brunoise
  • 4    whole garlic cloves
  • 1 Tbsp fresh chopped ginger
  • 1 28 Fl. oz can Whole Tomatoes
  • 2 cups homemade chicken stock or beef stock
  • 3/4 cup yogurt or sour cream
  • 2 sprigs fresh basil
  • Curry Blend:
  • 1/2 Tbsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 3/4 Tbsp Turmeric
  • 1 Tbsp Cumin
  • 1 Tbsp Coriander
  • 1/2 tsp Chili powder
  • 1/2 tsp mustard powder
  • 1/4 tsp black pepper

Instructions

  1. Sear the beef in a little bit of clarified butter or other oil until golden brown.
  2. As the beef cooks, cut your onion, garlic and ginger.
  3. Add the vegetable to the pan once the meat is seared, and cook for 3 to 4, minutes until soft.
  4. Remove the pan from the heat and stir in the curry spice blend mixture.
  5. Add the 1 can of tomato, broth, and basil to the pan, and return the pan to a low heat setting. Cover the pot and simmer for 45 minutes or until the meat is fork tender.
  6. Once the meat is tender, stir in the yogurt, sour cream or coconut cream, and re-season the beef korma with some salt and pepper.
  7. Serve with basmati rice and pita bread.
Cuisine: Indian | Recipe Type: Entree, Beef

Notes

If using chicken instead of beef in this recipe, only simmer the korma for 15 to 20 minutes.

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This post contains affiliate links for which I may be compensated if a purchase is made through the links provided. For more information please read my affiliate disclosure.


© 2017, Markus Mueller | Earth, Food, and Fire. All rights reserved. Please contact Earth, Food, and Fire, if you wish to use any media or other content contained on this site.

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A popular curry dish with Persian and Indian history, this beef korma recipe is easy to make at home with everyday ingredients. Create your own curry blend or use a store bought one to make this simple and flavorful beef korma any day of the week.  #curry #beef #korma #glutenfree

2 Comments

  1. Very nicely done Markus. You really broke this down beautifully and clearly, and it makes a delicious and memorable dish very approachable. So nice to see the clear and accurate information that you present (seriously, how long until we can completely dispel the whole 'searing in the juices' myth?). Whizzing the whole tomatoes in the blender is a nice and logical trick too, and one I'm going to have to remember. I often use a passata in situations like this, but your trick sounds perfect. Cheers!
  2. I always love a good curry dish and this one sounds delicious. A great dish to warm up with during the cooler months.

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