Spicy Beef Korma
Ingredients
Beef – ½ kg, cleaned and cut into bite size pieces
For marination
Onion – 1 medium, sliced
Crushed/minced ginger and garlic – 1 tsp, each
Green chilli – 1, chopped
Tomato – 1 med-big, sliced
Vinegar – ½ tsp
Salt
For masala
Onion – 2 medium, sliced
Crushed/minced garlic – 2 tsp
Crushed/minced ginger – 1 tsp
Chilli powder – 2.5 tsp
Coriander powder – 3 tsp
Turmeric powder – ½ tsp
Meat masala – 1 tsp (refer notes)
Grated coconut – ¼ cup
Cashew nuts – 5 whole
Poppy seeds (kashakasha) – 1 tsp (optional)
Oil – I used coconut oil
Salt
Coriander leaves for garnishing
Instructions
Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside.
Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add ¼ cup water) till it’s done (refer notes).
Masala Preparation
Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes. Add the masala powders and fry them till oil starts appearing, 2-3 mins.
Add a little stock from the beef, just to bring the masala together. Switch off the flame and let it cool completely. Add 1-2 tbsp stock/water and grind the masala to a smooth paste.
Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock (if any). Mix well. Cook for 5 mins. Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire.
Notes
I used Indian beef for this recipe. After the first whistle on full flame, I reduce the flame to low-medium and cook for 12-15 whistles. Keep it closed for 15-20 mins.
This curry has a thick gravy, you can adjust the consistency by adding hot water. You can also try it without cashew coconut paste, however this paste makes the gravy creamier and richer.
If you dont have meat masala, add 1 tsp garam masala and ½ tsp fennel powder (perumjeerakam).
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