Indian Beef Korma

Cook time

7-8 hours

Serves

4-5

INGREDIENTS

  • 2 tbsp curry powder
  • 1.2-1.3kg stewing beef, cut diagonally into chunks or slices
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 1 large red capsicum, cut into chunks (optional)
  • 1 thumb sized piece of ginger, grated or finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely chopped (optional)
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp plain flour
  • 3 tbsp tomato puree
  • 1 x 400g tin of coconut milk salt & pepper
  • To finish, fresh coriander or flat leaf parsley

METHOD

  • Step 1Mix the beef and curry powder together in a suitable bowl, set aside whilst you prepare the rest of the ingredients.
  • Step 2Heat a suitable sized frying pan over a medium heat, adding in 1 tbsp vegetable oil. Saute the beef in batches until golden. Remove with a slotted spoon and place into the base of your Crock-Pot.
  • Step 3Heat the fry pan further with 1 tbsp vegetable oil and saute the onion and pepper over a low heat until softened and golden, add in the ginger, garlic and chilli and stir well cooking for a further minute. Sprinkle over the coriander and turmeric cook for a further 2 minutes, stirring regularly. Add the flour and mix together well. Stir in the puree and coconut milk.
  • Step 4Combine together the mixture and the beef in your Crock-Pot.
  • Step 5Cover with a lid and cook on HIGH for 4-5 hours or LOW for 7-8 hours.
  • Step 6Adjust the seasoning and garnish with some coarsely chopped coriander or parsley.
  • Step 7Delicious accompanied with some steamed rice, poppadoms and mango chutney.
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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