Monday, August 13, 2012

Beef Korma with Almonds


Here’s another Indian dish I tried recently. You’ll notice a few more of the traditional spices used in here. I’m lucky to have 2 Indian Grocery stores near me so I’ve gotten lucky finding the ingredients. Hubby really enjoyed this dish, but I though it had too much onion in it.

Beef Korma with Almonds
(Adapted from Indian by Parragon publishing)

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1 ¼ cups vegetable oil
3 onions, finely chopped
2 pounds lean beef, cubed
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
1 ½ teaspoons finely chopped fresh ginger
1 ½ teaspoons crushed garlic
1 teaspoon salt
⅔ cup plain yogurt
2 whole cloves
3 green cardamom pods, bruised
4 black peppercorns
2 ½ cups water

chopped blanched almonds
sliced fresh green chilies
chopped fresh cilantro

Heat the oil in a large heavy-bottomed skillet. Add the onions and stir-fry for 8-10 minutes, until golden. Remove half of the onions and set aside.


Add the meat to the remaining onions in the skillet and stir-fry for 5 minutes. Remove the skillet from the heat.


Mix the garam masala, coriander, ginger, garlic, salt and yogurt together in a large bowl.


Gradually add the meat to the yogurt-and-spice mixture and mix to coat the meat on all sides. Place the meat mixture in the skillet, return to the heat, and stir-fry for 5-7 minutes, or until the mixture is nearly brown.

Add the cloves, cardamom pods, and peppercorns. Add the water, reduce the heat, cover, and let simmer for 45-60 minutes.


If the water has completely evaporated but the meat is still not tender enough, add another 1 ¼ cups water and cook for an additional 10-15 minutes, stirring occasionally.

Transfer to warmed serving dishes and garnish with the reserved onions, chopped almonds, chilies, and fresh cilantro. Serve with chapatis.



  1. Hi there! Food on Friday is all about curries! It would be great if you popped by and linked this in. This is the link . Cheers

  2. Thanks for linking this in. Cheers