Name: Beef Korma Curry
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: 1.5 kg beef chuck steak, cut into 3 cm pieces; Salt and pepper, to taste; 2 tbsp vegetable oil; 2 small onions, thinly sliced; 400 ml can coconut milk; 1½ cups beef stock; 250 g green beans, trimmed; Garlic flatbread, to serve; steamed basmati rice, to serve; Fresh coriander, to garnish; Korma paste; ⅓ cup roasted unsalted cashew nuts; 2 cloves garlic, peeled; 3 cm piece fresh ginger, peeled, chopped; 2 tbsp desiccated coconut; 2 tbsp vegetable oil; 1 tbsp tomato paste; ½ cup fresh coriander leaves, firmly packed; 2 tsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric

Beef Korma Curry

With green beans and a mix of herbs and sauces, this beef korma curry recipe is the real deal! Give it a go and impress your guests at your next dinner party.

Serves 6

Cook

2H 30M

Skip to Recipe

With green beans and a mix of herbs and sauces, this beef korma curry recipe is the real deal! Give it a go and impress your guests at your next dinner party.

Ingredients

1.5 kg beef chuck steak, cut into 3 cm pieces

Salt and pepper, to taste

2 tbsp vegetable oil

2 small onions, thinly sliced

400 ml can coconut milk

1½ cups beef stock

250 g green beans, trimmed

Garlic flatbread, to serve

steamed basmati rice, to serve

Fresh coriander, to garnish

Korma paste

⅓ cup roasted unsalted cashew nuts

2 cloves garlic, peeled

3 cm piece fresh ginger, peeled, chopped

2 tbsp desiccated coconut

2 tbsp vegetable oil

1 tbsp tomato paste

½ cup fresh coriander leaves, firmly packed

2 tsp garam masala

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

Method

1.Season beef with salt and pepper. Heat half the oil in a large, flameproof casserole dish (16-cup capacity) over a medium to high heat. Add beef in four batches. Cook for about 2 minutes before turning to brown the other side. Remove.

Heat remaining oil in same dish. Add onions. Cook, stirring, until soft. Add korma paste. Stir for about 5 minutes, or until caramelised. Return beef with milk and stock. Bring to boil. Cover with lid.

3.Cook in a moderately slow oven (160C) for 2 hours, or until beef is tender. Add beans in last 10 minutes of cooking.

4.Serve with garlic flatbread and rice. Garnish with coriander sprigs.

To make paste, combine cashews, garlic, ginger and coconut in a food processor. Process until finely chopped. Add oil, paste, coriander and spices. Process to form a smooth paste.

Chantal Walsh

Ingredients

Method

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