Beef korma curry is a slow-cooked Indian beef curry that is known for its rich and creamy sauce, and tender pieces of beef.

The Beef korma is unique for its rich, thick gravy made with blended cashews, coconut, yoghurt, caramelized onions and toasted spices.

All these ingredients give this korma curry its curry sauce that the beef absorbs to give you one of the best beef recipes.

I promise you it’s the second-best beef curry(the best goes to my grandmother’s beef curry)you’ll ever make and it’s a meat dish you’ll be preparing more than once.

Cooking is all about experimenting, a little taste adventure in your kitchen.

And this tasty slow-cooked beef korma recipe will not disappoint you with its deep flavours.

This beef korma curry recipe needs a bit of preparation and is slow-cooked over a stovetop.

But at the end of the process, you’ll love the tender meat in all the spices and thick gravy. 

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 Authentic beef korma recipe

Everything used to cook this meat korma recipe is from scratch.

And you can find all the ingredients you need at any Indian aisle in a giant supermarket store.

I’ve made it easy for you by adding step-by-step instructions that even a beginner curry maker can follow to make the korma curry.  

This recipe for beef korma is a slow-cooked recipe with a rich nutty and creamy base consisting of Indian spices and condiments which I mentioned you can find easily anywhere.

What to serve with beef korma

• Rice dishes to serve with beef korma.
  • how to cook rice on the stove.
  • coconut rice(Indian rice recipe)
  • Sri Lankan Yellow Rice(turmeric rice).
  • Indian fragrant ghee rice(nei choru).
  • egg biryani (one pot rice dish/stove-top)

• Flatbreads, and roti to serve with korma beef.
  • Stove-top naan bread.
  • Paratha roti.
  • Egg paratha roti.
  • Sri Lankan pol roti. 

If you don’t have time to make any of the above even frozen parathas, roti, or naan, then tortillas are great options to serve the beef korma recipe.

• Vegetarian side dishes to serve with the beef korma.
  • A delicious dal tadka.
  • Indian Bombay potatoes.
  • Mushroom and peas masala curry.
  • spicy pineapple curry | Sri Lankan, sinhalease style.

You can search the recipe blog for more options.

Ingredients used in the beef korma

• Beef.
  • When choosing your meat make sure to request either the Bottom, Rump or Eye Roast as these are the types that are best for slow cooking.

• For the Spice Mix.
  • The base for this Korma curry is made of a spice mix, yoghurt and cashew.
  • You can use my Homemade Garam Masala spice mix recipe which you can make ahead and store.
• The yoghurt and the ground cashew paste.
  • the components that bring out the texture of this beef curry.
  • It is very creamy, yet aromatic and flavourful.

• How to make the beefkorma dairy-free(non-dairy).
  • The only dairy product used in the yoghurt to give the korma curry a rich thick gravy, substitute this ingredient with thick coconut milk.

Utensils and appliances needed

• Chopping board and knife.
• Large heavy-bottomed cooking pan or wok.
• Food processor to grind spice mix.

More beef recipes

• Indian beef and potato curry.
• beef fry(Sri Lankan)
• Indonesian beef rendang
  

More korma recipes

• potato korma(aloo kurma).
• MUGHLAI CHICKEN(North Indian chicken korma curry).
• chicken korma masala curry(hyderabadi).

Storing

Once made, leave out to cool and store in preferably glass containers with a lid or foil packs.

You can use plastic containers but the spice and gravy might stain the containers. 

I’ve had a few containers that have the yellowish spice stain that hasn’t gone away despite washing in hot water.

Freezing

As mentioned above, use airtight containers or freezer bags with your required amount of curry. can be stored for up to 2 weeks.

You could prepare it ahead of a busy week and portion it as per your need.

Heating

If frozen leave the container out to reach room temperature and then reheat using a microwave or stovetop.

Stop food wastage

Any leftovers can be used to make sandwiches or wraps.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Ingredients to make the beef korma.

The ingredients mentioned below use standard measuring cups and spoons.

2 teaspoons of cumin seeds

2 tablespoons of coriander seeds

4 dried chillies

1/2 teaspoon of turmeric powder

2 tablespoons of garam masala

1 tablespoon of red chilli powder

2 tablespoons of oil

2 tablespoons of garlic(5 garlic pods minced)

2 tablespoons of ginger(2″ piece of ginger)

2 medium-sized tomatoes chopped fine

2 tablespoons of scraped coconut

1/4 cup cashew nuts(soaked for 2 hours)

To make the korma beef

2 tablespoons of ghee(can use oil)

1 kg beef cut into the required size

2 medium-sized onions sliced fine

1/4 cup korma paste

3-4 cups of water

1 cup of yoghurt

Salt to season

1/2 cup coriander chopped(optional)

How to make beef korma curry

Wash the beef(1 kg) and cut them into the required size.

Use a large deep pan as you will be using it to make the korma curry as well.

Pour ghee/oil(2 tbsp) into the pan, and add the beef.

Cook over medium heat until all the natural juice of the beef evaporates.

During this process, you can drain any liquid or any type of residue that you find floating on the surface as the water evaporates.

Let the beef sear for about 8-10 minutes until the edges turn brown.

Use extra tablespoons(2-3 tbs)to brown the beef if necessary.

Once browned transfer to a plate.

How to make the korma spice paste

Place a dry frying pan over low heat, add cumin(2 tsp), coriander(2 tbsp)and dry chillies (4).

Toast for 3-4 minutes until the aroma of the spices are released.

Maintain steady low heat and move the spices around to avoid burning the spices.

Add ginger(2-inch piece), garlic(5 pods minced), tomatoes(2 medium-sized, chopped fine), cashews(1/4 cup, soaked prior for 2 hours), grated coconut (2 tbsps), toasted spices, turmeric(1/2 tsp),garam masala(2 tbsps)into a blender with a tablespoon of oil to blend the spices.

Blend the spices into a fine paste.

Add 2-3 tablespoons of water to ease the blending process.

How to cook the korma beef

Place the same large pan you used to brown the beef.

Pour in the oil(4 tbs)and add the sliced onions (2 medium-sized, sliced fine).

Saute the onions until they turn soft and golden in colour.

Once the onions turn golden and soft, add the korma paste to the pan.

Add a teaspoon of red chilli powder to add heat to the dish.

Over low medium heat cook the spices with the onions for 3-5 minutes.

Cook until the spices turn dark in colour.

Once the spice blend has turned into a darker colour, add the browned beef to the spice mix.

Collect any residue of the spices in the blender and add this to the pan of beef.

Add water(4-5 cups)and slow simmer while covering the pan for 30 minutes.

Add yoghurt ( cup) to the beef curry halfway through the cooking process.

Cover and cook over a low-medium fire.

Season with salt and continue to cook the beef curry.

Cook until the beef is tender.

Add more water if you need to and cook down the beef curry.

Usually, depending on the beef cut I use, it takes about 4-5 cups of water.

As the beef simmers you will have to continuously use a wooden spoon to stir the bottom of the pan to avoid the cashew paste sticking to the pan.

Once the beef korma curry is done you will have a thick fragrant beef curry, seasoned perfectly with an aromatic spice blend.

Sprinkle 1/2 cup of chopped coriander to enhance the flavour and fragrance of the dish. (optional).

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