Beef korma is a spiced treat that you can’t stop with just one serving. It takes you to a world of gripping flavors where you lose yourself completely.
History – A classic Mughlai treat
Korma draws its origins from the Mughlai cuisine. It originated in South Asia. The word korma is derived from Turkish word kavurma which literally means cooked meat. This distinctive Moghul dish can be traced back to the 16th century. The korma was served in the Mughal royal courts.
Traditionally, this dish was prepared by braising meat in a sauce of spices, clarified butter, and yogurt, and cooked over a very low fire. With time, several variations of the authentic korma became popular. This classic dish can be cooked using beef, lamb, chicken, mutton, or game. Outside India, the korma is popular in Pakistan, Bhutan, Nepal, Bangladesh, and even the UK.
Health Benefits: A treat for your health as well
Beef korma can work wonders for your health if consumed in moderation. Some of the benefits of beef korma are:
Beef contains various nutrients that are essential for development and maintenance of key body functions.
The lean red meat in beef provides B vitamins, which give energy and act as mood enhancers.
Vitamin B6 found in beef helps to absorb amino acids, the building blocks of proteins.
This dish is a rich source of iron, which helps the body to use oxygen.
Beef contains selenium which is essential for the human antioxidant defense system.
Beef contains monounsaturated fat, which is heart-healthy fat.
Ingredients and Preparation: A melt-in-your-mouth curry
Beef korma is a delicious curry that is slow cooked to enhance the taste and flavors. Here is an easy recipe for this traditional dish.
Preparation Time: 20 min
Cooking Time: 1 hrs 45 min
Serves: 8 persons
Level of cooking: Easy
Ingredients
Beef stew meat: 900g (cut into cubes of 1 inch)
Onions: 2 (thinly sliced)
Garlic: 9 cloves
Ginger: 1tablespoon (chopped coarsely)
All-purpose flour: 2tablespoons
Cumin seed: 1tablespoon
Coriander seed: 1tablespoon
Red pepper flakes: 1tablespoon (crushed)
Cardamom seeds: 1tablespoon
Cinnamon: 1/2teaspoon (ground)
Garam masala: 1/4teaspoon
Cloves: 6
Almond: 1/4 cup (blanched and slivered)
Oil: 4tablespoons
Plain yogurt: 1/2cup
Whipping cream: 3/4cup
Salt: 1 ½ teaspoons
Cilantro: 2tablespoons (freshly snipped)
Water
Directions
In a blender, combine cumin seeds, red pepper flakes, coriander seeds, cardamom seeds, and cloves and grind to a fine powder.
Add garlic, almonds, ginger, cinnamon, and 1/3 cup water and blend to a paste.
In a large cooking pot heat 1 tablespoon oil and brown half the beef on all sides. Remove the beef from the pot and keep aside.
Repeat the process for remaining beef. Remove from pot and keep aside.
Heat 2 tablespoons oil in the cooking pot.
Add onions and stir over medium heat for about 8 minutes or until onions start to brown.
Add blended spice mixture. Stir for 3 to 4 minutes.
Add beef, salt, and 1/2 cup water. Mix well and cover the pot.
Simmer for 90 min to 105 min or until beef turns tender. Stir occasionally.
In a bowl mix yogurt, whipping cream, garam masala, and flour. Add to the cooking pot.
Cook until korma curry thickens and starts to bubble.
Stir for 1 minute.
Remove from fire and transfer to a serving bowl.
Sprinkle with cilantro.
Serve with hot basmati rice or naan.
Nutrition Info: Enjoy in moderation
Each serving contains:
Calories: 591
Cholesterol: 150.6mg
Carbohydrate: 11.3g
Fat: 45.9g (Saturated fat 18g)
Protein: 33.5g
Fiber: 2.6g
Sodium: 529.9mg
Sugars: 2.2g
This delectable recipe is definitely worth a try!
