Beef Korma
Ingredients
- 1 kilogram Gravy beef
- 2 tablespoon Vegetable oil
- 1 large Red onion cut into thin wedges
- 2 clove Garlic crushed
- 2 medium Carrots peeled, roughly diced
- ¼ cup Korma curry paste
- 1½ cup Beef stock 375ml
- 400 gram Tomatoes can diced
- 400 millilitre Light coconut milk can
- 2 tablespoon Brown sugar
- 1 Cinnamon stick
- 3/4 cup Frozen peas thawed
- ½ small bunch Kale trimmed, shredded
- 1/4 cup Flaked almonds toasted, to garnish
- Coriander sprigs, microwave brown basmati rice, roti to serve
Method
Preheat oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown beef for 3 to 4 minutes in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion and garlic and cook, stirring, for 1 to 2 minutes. Add carrots and cook for 2 to 3 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add tomatoes, coconut milk and sugar. Stir until mixture boils.
Return beef and any juices to the dish and add cinnamon stick, stirring well. Cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ¼ to 1 ½ hours or until beef is tender. Remove from heat, stir through peas and kale and set aside, covered, for 5 minutes
Sprinkle curry with almonds and serve with coriander, rice and roti.
Free Range Beef
33 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
Read the guide: Beef korma
