Description
A rich and creamy slow cooker beef korma made with tender beef chunks simmered in a fragrant blend of spices, yogurt, and coconut milk. Perfect for a comforting and flavorful meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons korma curry paste
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup plain yogurt, whisked
1 cup coconut milk
1/2 cup beef broth
1/4 cup ground almonds
1 tablespoon tomato paste
1 tablespoon sugar
Salt, to taste
Fresh cilantro leaves, chopped (for garnish)
1/4 cup toasted sliced almonds (for garnish)
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add the beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the chopped onion and cook until soft and translucent, about 5 minutes.
Add minced garlic and grated ginger to the onions and cook for 1 minute until fragrant.
Stir in the korma curry paste, ground turmeric, ground coriander, ground cumin, ground cinnamon, ground cardamom, and ground cloves. Cook for 2 minutes, stirring constantly.
Add the tomato paste and sugar, stirring to combine.
Transfer the onion and spice mixture to the slow cooker over the beef.
Add the whisked yogurt, coconut milk, beef broth, and ground almonds to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the beef is tender and the sauce has thickened.
Season with salt to taste.
Serve hot, garnished with chopped fresh cilantro and toasted sliced almonds.
- Prep Time: 20 minutes
- Cook Time: 6 hours