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Beef Korma

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“I bought myself a "hot and spicy" cookbook when I was a teenager and first learning to cook, and this was one of the recipes in it. I didn't try it for a while because I was intimidated by what looked to me like a long list of ingredients, but when I did finally try it, I was so glad I did!”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
  2. Grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired).
  3. Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
  4. Blend until the mixture has a paste consistency.
  5. In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
  6. Repeat with remaining meat in batches, adding more oil as needed; remove.
  7. Heat 2 tablespoons oil in the Dutch oven and add onions.
  8. Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
  9. Reduce heat to medium.
  10. Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
  11. Add meat and 1/2 cup water to the Dutch oven.
  12. Cover and simmer for 1 1/2 to 1 3/4 hours or until the meat is tender (cook time may vary according to the toughness of the meat you use, but 1 1/2 to 1 3/4 hours is generally enough time).
  13. Stir occasionally and test meat's tenderness.
  14. Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
  15. Stir mixture into Dutch oven; cook until thickened and bubbly.
  16. Cook and stir two minutes more.
  17. Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.

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