Beef Korma Recipe

Beef Korma Recipe
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Beef Korma is a dish that is a perfect treat if you are a non-vegetarian. This Hyderabadi recipe is made with lots of garlic and ginger giving it such a strong flavor that it no one can stop with just one serving.
Beef Korma Recipe
Difficulty Average
Rating 7.7 / 10 (6 votes)
Recipe Type Non Veg.
  • 2 lb Beef or lamb stewing meat, cut into 1 inch cubes
  • 1/4 Cup blanched slivered almonds
  • 8 Cloves garlic
  • 6 Whole cloves
  • 1 tbsp Gingerroot, coarsely chopped
  • 1 tbsp Coriander seed
  • 1 tbsp Cumin seed
  • 1 tsp Cardamom seed, without pods
  • 1 tsp Crushed red pepper
  • 1-1/2 tsp Salt
  • 1/2 tsp Ground cinnamon
  • 4 tbsp Cooking oil
  • 2 Medium onions, thinly sliced & separated
  • 3/4 Cup whipping cream
  • 1/2 Cup plain yogurt
  • 2 tbsp All-purpose flour
  • 1/4 tsp Garam masala
  • 2 tbsp Snipped coriander or parsley
  • Water as required
How to make Beef Korma:
  • Combine cumin seed, coriander seed, crushed red pepper, cardamom seed and cloves and grind the spices into a fine powder.
  • Add water, slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon.
  • Blend until the mixture has a pasted consistency.
  • Heat 1 tbsp oil in a 4 quart saucepan or Dutch oven and cook 1/2 of the meat till brown on all sides.
  • Now remove it from the heat and repeat this with remaining meat, add 1 tbsp additional oil, if desired.
  • Fry it until brown and then remove it from the flame.
  • Heat 2 tbsp oil, add onions.
  • Cook it over medium-high heat for about 8-10 minutes until onions begin to brown. Decrease the heat to medium and add blended spice mixture.
  • Cook and stir 3 to 4 minutes more or until slightly browned.
  • Now add meat and half cup water to the saucepan.
  • Cover and simmer for 1- 1/2 to 1-3/4 hours or until meat is tender, keep stirring.
  • Stir together yogurt, whipping cream, garam masala and flour.
  • Now stir the mixture into Dutch oven.
  • Cook and stir until thickened and bubbly.
  • Sprinkle Beef Corma with coriander or parsley.