Beef Korma

Beef Korma


  • 1kg gravy beef
  • 2 tblsps vegetable oil
  • 2 onions, thinly sliced
  • 2 cloves garlic, crushed
  • 3cm piece fresh ginger, finely sliced
  • 1/4 cup korma curry paste
  • 2 tblsps tomato paste
  • 400g can crushed tomatoes
  • 400ml can coconut cream
  • 1/4 cup almond meal
  • 1/4 cup cooking cream
  • 1/2 cup chopped fresh coriander
  • Salt & pepper, to taste
  • Flaked almonds, to garnish
  • Steamed basmati rice and cucumber raita, to serve


  1. Trim excess fat and sinew from beef. Cut beef into 3cm pieces. Combine beef with 1 tblsp oil in a bowl. Divide into four equal portions. Booking one portion at a time, heat a large, flameproof casserole dish (14-cup capacity, with lid) over medium to high heat. Att one portion of beef, cook for about 2 minutes, before turning to brown other sides. Remove from pan. Repeat with each portion.
  2. Heat remaining oil in same dish. Add onions, garlic, ginger and curry paste. Cook, stiring in all the brown pieces that cling to base of pan, until onions are soft.
  3. Return beef to pan. Stir in tomato paste, tomatoes and coconut cream. Bring to boil. Cover with lid.
  4. Cook in a moderately slow oven (160C for about 2 hours, or until beef is tender.
  5. Remove from oven. Stir through almond meal, cream and coriander. Season with salt and pepper.
  6. Garnish curry with almonds. Serve with rice and raita.

Tip: For extra heat, add a finely copped long fresh chilli or 1/4 tsp ground chilli with onions in Step 2.

Leave a Reply