BEEF KORMA
This recipe is a variation of the traditional kormas of India since beef is not served within the country due to the Hindu sacred regard for cattle. This recipe is traditional with lamb or chicken.
Provided by Member 610488
Categories Curries
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Soak meat cubes in the yogurt for at least 2 hours. Add salt and simmer meat and yogurt in an uncovered saucepan over very low heat until meat is tender (about 1 hour). Stir occasionally. Reserve.
- Heat the olive oil in another pan. Fry onions and green pepper until onion is translucent. Add garlic and tomatoes. Fry one minute longer and then add the remaining ingredients. Continue frying for 3 more minutes the add to the meat mixture.
- Bring meat mixture to a simmer, covered, and cook for 15 minutes.
- Serve over rice along with chilled dishes of yogurt to help combat the spiciness of this recipe.
SILKY BEEF KORMA
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!
Provided by hudelei
Categories Curries
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
- 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).
- Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
- Blend until the mixture has a paste consistency.
- In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
- Repeat with remaining meat in batches, adding more oil as needed; remove.
- Heat 2 tablespoons oil in the Dutch oven and add onions.
- Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
- Reduce heat to medium.
- Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
- Add meat and 1/2 cup water to the Dutch oven.
- 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).
- Stir occasionally and test meat's tenderness.
- Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
- Stir mixture into Dutch oven; cook until thickened and bubbly.
- Cook and stir two minutes more.
- Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.
Nutrition Facts : Calories 591, Fat 45.9, SaturatedFat 18, Cholesterol 150.6, Sodium 529.9, Carbohydrate 11.3, Fiber 2.6, Sugar 2.2, Protein 33.5
KORMA
This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.
Provided by whital
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.
Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6
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