Description
A rich and creamy slow cooker beef korma curry made with tender beef chunks simmered in a fragrant blend of spices, yogurt, and coconut milk. Perfect for a comforting and flavorful meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 cup plain Greek yogurt
1 cup canned coconut milk
1/2 cup beef broth
1/4 cup ground almonds
1 tablespoon tomato paste
1 tablespoon lemon juice
Salt, to taste
Fresh cilantro leaves, for garnish
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef cubes and brown them on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
In the same skillet, add the chopped onions and sauté until golden and soft, about 8 minutes.
Add the minced garlic and grated ginger to the onions and cook for 1-2 minutes until fragrant.
Stir in ground coriander, cumin, turmeric, garam masala, cinnamon, cardamom, cloves, and cayenne pepper. Cook the spices with the onion mixture for 1-2 minutes to release their aroma.
Transfer the spiced onion mixture to the slow cooker with the beef.
Add the Greek yogurt, coconut milk, beef broth, ground almonds, tomato paste, and lemon juice to the slow cooker. Stir everything together to combine well.
Season with salt to taste.
Cover and cook on low for 6 hours, or until the beef is tender and the sauce has thickened.
Before serving, stir the curry gently and adjust seasoning if necessary.
Garnish with fresh cilantro leaves and serve hot with basmati rice or naan bread.
- Prep Time: 20 minutes
- Cook Time: 6 hours