Beef Korma

One of the standards of Indian restaurant menus, Beef Korma is essentially a very simple dish. Traditionally mildly flavoured as it is based on an almond and cream sauce, there are zillions of possible variations but the following is the basic framework. As always, the amount of chilli is very much a matter of taste but bear in mind that a korma is not a spicy hot dish. Rather it is mild and sweet. Please note that the cow is sacred to Hindus, so a beef curry of any sort is a no-no in Hindu company.



1 tblsp sweet chilli sauce.

½ cup sliced almonds.

1 knob fresh ginger, 30mm x 30mm, peeled and chopped.

3 cloves garlic, peeled and chopped.

½ cup plain yoghurt.

½ cup water.

½ tsp ground cloves.

1 tsp ground cinnamon.

1 tsp ground coriander.

1 tsp ground cumin.

Salt to taste.

¼ cup olive oil.

300g lean diced, diced

1 medium onion, chopped

½ cup full cream

Celery greens, chopped, for garnish.



Put the almond, ginger, garlic, chilli sauce, yoghurt and water into a bowl and blend to a paste with a kitchen wand. Mix the ground spices and the salt together separately and set aside.



Heat the oil in a sauté pan over a hot flame and brown the meat all over. Add the onion and cook, stirring, for 2-3 minutes until soft. Add the ground spices and stir fry for another 2-3 minutes then add the almond mixture. Bring to the boil, reduce heat to a simmer, cover and cook for 1 hour until the meat is very tender. This cooking time will depend very much on the cut of meat used. You be the judge.

Stir from time to time and add a little water if the mixture becomes too thick. When the meat is cooked, add the cream, stir through and cook for another 1-2 minutes. Either serve immediately garnished with the chopped celery greens, or set aside, covered, and reheat gently when required.


Serve with: Rice pilaf and green salad, or mixed vegetables.


Serves: 2.

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