Zutaten für Beef Korma
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- (not found in recipe)
- (not found in recipe)
- (not found in recipe)
- 1 cup water
- 1/2 cup blanched slivered almonds
- 1 tablespoon + 1 teaspoon ginger-garlic paste
- 1 tablespoon + 1 teaspoon ginger-garlic paste
- salt, to taste
- (not found in recipe)
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- (not found in recipe)
- (not found in recipe)
- (not found in recipe)
- 1 tablespoon garam masala
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 (15 ounce) can tomato puree
- 1 (14 ounce) can coconut milk
- freshly ground black pepper, to taste
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Zubereitung von Beef Korma
- In a large pan or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Add the chopped onions to the pan and sauté until softened and golden brown (about 5-7 minutes).
- Stir in the ginger and garlic paste and cook for another minute until fragrant.
- Add the ground spices (turmeric, coriander, cumin, garam masala, chili powder) and cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
- Pour in the tomato puree and cook for 2-3 minutes, stirring occasionally.
- Return the browned beef to the pan. Add the coconut milk, water, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let it simmer for at least 60 minutes, or until the beef is incredibly tender. Stir occasionally.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
89g
Carbs
3g
