Beef korma curry is a slow-cooked Indian beef dish known for its rich, creamy sauce and tender pieces of beef.
The Beef Korma is unique for its rich, thick gravy, made with blended cashews, coconut, yoghurt, caramelised onions, and toasted spices.

 Authentic beef korma recipe

All these ingredients give this korma curry its curry sauce that the beef absorbs to give you one of the best beef recipes.
I promise you it’s the second-best beef curry(the best goes to my grandmother’s beef curry)you’ll ever make, and it’s a meat dish you’ll be preparing more than once.
Cooking is all about experimenting, a little taste adventure in your kitchen.
And this tasty slow-cooked beef korma recipe will not disappoint you with its deep flavours.
This beef korma curry recipe needs a bit of preparation and is slow-cooked over a stovetop.
But at the end of the process, you’ll love the tender meat in all the spices and thick gravy. 

Everything used to cook this meat korma recipe is made from scratch.
And you can find all the ingredients you need at any Indian aisle in a giant supermarket store.
I’ve made it easy for you by adding step-by-step instructions that even a beginner curry maker can follow to make the korma curry.  

What to serve with beef korma.

• Rice dishes to serve with beef korma.
  • How to cook rice on the stove.
  • How to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice).
  • Indian fragrant ghee rice(nei choru).
  • egg biryani (one-pot rice dish/stove-top)

• Flatbreads and roti to serve with korma beef.
  • Stove-top naan bread.
  • Paratha roti.
  • Egg paratha roti.
  • Sri Lankan pol roti. 
• Vegetarian side dishes to serve with the beef korma.
  • A delicious dal tadka.
  • Indian Bombay potatoes.
  • Mushroom and peas masala curry.
  • spicy pineapple curry | Sri Lankan, Sinhalese style.

Tips & questions for beef korma.

• Beef.
  • When choosing your meat, make sure to request either the Bottom, Rump or Eye Roast as these are the types that are best for slow cooking.
• For the Spice Mix.
  • The base for this Korma curry is made of a spice mix, yoghurt and cashew.
  • You can use my Homemade Garam Masala spice mix recipe, which you can make ahead and store.
• The yoghurt and the ground cashew paste.
  • The components that bring out the texture of this beef curry.
  • It is very creamy, yet aromatic and flavourful.
• How to make the beef korma dairy-free(non-dairy).
  • The only dairy product used in the yoghurt to give the korma curry a rich, thick gravy, substitute this ingredient with thick coconut milk.

What you will need in the kitchen.

Chopping board and knife.
Large heavy-bottomed cooking pan or wok.
Food processor to grind spice mix.
Serving bowl and serving spoon.

More beef recipes.

• Indian beef and potato curry.
• beef fry(Sri Lankan)
• Indonesian beef rendang

More korma recipes.

• potato korma(aloo kurma).
• Mughlai chicken(North Indian chicken korma curry).
• chicken korma masala curry(hyderabadi).

Storage, freezing and reheating guide.

Storing.
Once made, leave out to cool and store in preferably glass containers with a lid or foil packs.
You can use plastic containers, but the spice and gravy might stain them. 
I’ve had a few containers that have the yellowish spice stain that hasn’t gone away despite washing in hot water.
Freezing.
As mentioned above, use airtight containers or freezer bags with your required amount of curry. can be stored for up to 2 weeks.
You could prepare it ahead of a busy week and portion it as per your need.
Heating.
If frozen, leave the container out to reach room temperature and then reheat using a microwave or stovetop.
Stop food wastage.
Any leftovers can be used to make sandwiches or wraps.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Ingredients to make the beef korma.

• The ingredients listed below are measured using standard measuring cups and spoons.
• Korma paste.
  • Cumin seeds
  • Coriander seeds
  • Dried chillies
  • Turmeric powder
  • Garam masala
  • Red chilli powder
  • Oil
  • Garlic pods minced
  • Ginger(2″ piece of ginger)
  • Medium-sized tomatoes chopped fine
  • Scraped coconut
  • Cashew nuts(soaked for 2 hours)
• To make the korma beef.
  • Ghee(can use oil)
  • Beef cut into the required size
  • Medium-sized onions sliced fine
  • korma paste
  • Water
  • Yoghurt
  • Salt to season
  • coriander leaves chopped(optional)

Step-by-step photo tutorial

How to cook beef korma curry

Wash the beef and cut it into the required size.
Use a large deep pan, as you will be using it to make the korma curry as well.
Pour ghee or oil into the pan, and add the beef.
Cook over medium heat until all the natural juice of the beef evaporates.
During this process, you can drain any liquid or any type of residue that you find floating on the surface as the water evaporates.
Let the beef sear for about 8-10 minutes until the edges turn brown.
Use extra tablespoons of oil to brown the beef if necessary.
Once browned, transfer to a plate.

Making the korma spice paste.

Place a dry frying pan over low heat, add cumin powder, coriander powder and red dry chillies.
Toast for 3-4 minutes until the aroma of the spices is released.

Maintain a steady low heat and move the spices around to avoid burning them.

Add a ginger piece, garlic minced, tomatoes chopped fine, cashews soaked for 2 hours, grated coconut, toasted spices, turmeric powder, and garam masala into a blender with a tablespoon of oil to blend the spices.
Blend the spices into a fine paste.
Add 2-3 tablespoons of water to ease the blending process.

Cooking the korma beef.

Place the same large pan you used to brown the beef. Pour in the oil and add the sliced onions (2 medium-sized, sliced fine). Sauté the onions until they turn soft and golden in colour.

Once the onions turn golden and soft, add the korma paste to the pan.

Add a teaspoon of red chilli powder to add heat to the dish.

Over low to medium heat, cook the spices with the onions for 3-5 minutes.
Cook until the spices turn dark in colour.

Once the spice blend has turned into a darker colour, add the browned beef to the spice mix.

Collect any residue of the spices in the blender and add this to the pan of beef.

Add water and slow-simmer while covering the pan for 30 minutes.

Add yoghurt ( cup) to the beef curry halfway through the cooking process. Cover and cook over a low-medium fire.

Season with salt and continue to cook the beef curry.

Cook until the beef is tender.
Add more water if you need to, and cook down the beef curry.
Usually, depending on the beef cut I use, it takes about 4-5 cups of water.
As the beef simmers, you will have to continuously use a wooden spoon to stir the bottom of the pan to avoid the cashew paste sticking to the pan.

Once the beef korma curry is done, you will have a thick, fragrant beef curry, seasoned perfectly with an aromatic spice blend.

Sprinkle chopped coriander to enhance the flavour and fragrance of the dish. (optional).

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