Around for centuries and traditionally cooked for Indian royalty, the korma is a mild, creamy curry flavoured with coconut and almonds

BEEF KORMA

1. Trim excess fat and sinew from beef. Cut beef into 3cm pieces. Combine beef with 1 tbs oil
   in a bowl. Divide into four equal portions. Cooking one portion at a time, heat a large, flameproof casserole dish (14-cup capacity, with lid) over medium to high heat. Add one portion of beef. Cook for about 2 minutes, before turning to brown other sides. Remove from pan. Repeat with each portion.
2. Heat remaining oil in same dish. Add onions, garlic, ginger and curry paste. Cook, stirring in all the brown pieces that cling to base of pan, until onions are soft.
3. Return beef to pan. Stir in the tomato paste, tomatoes and coconut cream. Bring to boil. Cover with lid.
4. Cook in a moderately slow oven (160°C) for about 2 hours, or until beef is tender.
5. Remove from oven. Stir through almond meal, cream and coriander. Season with salt and pepper.
6. Garnish curry with almonds. Serve with rice and raita.

Tip: for extra heat, add a finely chopped long fresh red chilli or 1/4 tsp ground chilli with the onions in Step 2.

 

1. Cook beef over medium to high heat for 2 minutes, then turn to brown other sides.
2. Remove beef. Add onions, garlic, ginger and curry paste to pan. Cook until onions are soft.
3. After adding liquid and cooking in oven, stir through almond meal, cream and coriander.

Three curry accompaniments

There are plenty of added treats for korma and other types of curry

Coriander mint raita

Cut 1 Lebanese cucumber lengthways, into quarters. Remove seeds. Cut into 5mm slices. Combine with 1 cup plain yoghurt,  cup each chopped fresh coriander and mint, 2 tsp lemon juice and salt and pepper. Garnish with finely sliced red chilli. Refrigerate before serving.

Spiced pappadums

Cook 2 tsp garam masala in a dry, hot frying pan, stirring, for about 30 seconds. Combine with 2 tbs vegetable oil. Brush over sides of 18 plain mini pappadums. Cook, three at a time, in a microwave on high power for 40 seconds, or until puffed. Drain on absorbent paper.

Chunky mango chutney

Combine  cup sweet mango chutney with 2 tbs each sultanas and chopped roasted cashews,  finely chopped red pepper and  cup chopped fresh coriander in a small bowl. Refrigerate chunky mango chutney until required.

 

Curry favour at home

Don't rush the browning process as this gives good colour and flavour. Overcrowding the pan will create too much steam and you'll end up with soggy meat rather
than caramelised meat.

The meat in a curry should be tender when cooked. Remove a piece and see if it falls apart, using a fork.

For best flavour, make curry a day or two ahead and store, covered, in refrigerator. Reheat before serving. You can also serve curry with naan bread and relishes. To add even more colour and fresh zing, serve a side dish of thinly sliced chillies, freshly chopped mint or coriander or bowls of lime or lemon wedges.

 

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