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Beef Korma

Beef Korma



  1. Blend nuts, chiles, ginger and garlic into a course paste with 1/3 cup water; set aside.
  2. In a small saucepan, warm milk and soak saffron for 10 minutes; set aside.
  3. Combine cardamom, cinnamon, cloves, coriander and cumin.
  4. Heat oil and butter in a skillet and fry spices for 1 to 2 minutes over medium heat.
  5. Strain oil and spices through cheesecloth.
  6. Return oil to pan and tie spices in cheesecloth.
  7. Fry onion in oil until golden.
  8. Add nut paste, yogurt and spice bag. Cook for about 10 minutes.
  9. Add beef and 1 cup water. Simmer for 1 hour; remove spice bag.
  10. Just before serving, squeeze saffron strands through cheesecloth into the milk for optimum color.
  11. Add saffron milk, cream and cilantro to braised dish. Return to simmer.
  12. Finish with fresh lemon juice and serve.

Nutritional information: Calories: 641 Fat: 41 g Saturated Fat: 15 g Cholesterol: 170 mg Carbohydrate: 23 g Dietary Fiber: 5 g Protein: 41 g Sodium: 439 mg Iron: 43% of Daily Value

Recipe and photograph courtesy of Certified Angus Beef, LLC.

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