Wednesday, February 12, 2014

Beef Korma (Afghan Style)

We loved this Beef Korma dish.  I found it (somehow, I don't remember) on the food blog Adventuress.  It was very similar to this Red Beef Curry that we also really enjoyed.  Until recently I had never tried a beef curry, but really love them now that I have.  We garnished this with pomegranate seeds and it was SO delicious!  (I got the idea from the same blogger; another recipe she posted.)

I did this in the slow cooker; look below the recipe to see directions for that.
Beef Korma (Afghan Style)
adapted from Adventuress

2 tbsp Oil (and 1 tbsp butter to brown meat)
1 tbsp fresh chopped garlic
1 tbsp fresh ginger
1 finely Chopped onions
1/2 to 1 lb (or more) stewing beef
6 tbsp plain yogurt
2 tsp fresh corriander (cilantro), or more
1 green chili chopped (I used jalapeno)
1 tsp garam masala
salt (to taste)
1/2 tsp chili powder
1/2 tsp black pepper
1/4 tsp turmeric
1 tbsp tomato paste
2 whole tomatoes (from a can or fresh; dice if using fresh) 
yogurt, cilantro, and pomegranate seeds, for garnish, optional

1. In a large pot, heat the butter and add a drop of oil and once it's hot adding all the stewing beef to brown on all sides. Don't be afraid just let it brown until you see brown bits on the bottom of the pan.

2. Remove the beef onto a plate.

3. Add some more oil if necessary to the pot and then onions and sautee until they look clear on medium.  Next, add the spices and toast for a few seconds, then the fresh garlic and ginger.

4. Meat gets added back in and finally, add the yogurt into the pot.  Cook a bit until things look a little brown.

5.. Add the chopped tomato and some liquid (about 1 cup beef broth or water) to cook. Add the jalapeno and cilantro. Simmer and let cook until meat is tender.  Add more yogurt or cilantro to taste, if needed.  Garnish with pomegranate seeds.

*For slow cooker, do up unto step 3 on the stovetop, just adding the ingredients to the slow cooker when done cooking them.  Deglaze the pan with the one cup of water or beef broth, adding that to the slow cooker too.  Add the tomato paste and tomatoes to the slow cooker and the jalapeno.  Cook on low for 6-8 hours.  At the end of cooking time, stir in the yogurt and serve.
*This post and photos are property of **


Debbie Carter said...

This looks delicious! I love the way you garnished it.

What a Dish! said...

Thanks so much, Debbie!

Andrew Johnson said...

This recipe is as similar as which i eat in an Indian restaurent in Calgary, my experience is awesome, Thanks for giving such a wonderful knowledge about it, now i am going to cook at home with the help of your blog. Thank you.