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Beef korma is a spiced
treat that you can’t stop with just one serving. It takes you to a world of
gripping flavors where you lose yourself completely.
History – A classic Mughlai treat
Korma draws its
origins from the Mughlai cuisine. It originated in South Asia. The word korma
is derived from Turkish word kavurma which literally means cooked meat. This distinctive
Moghul dish can be traced back to the 16th century. The korma was
served in the Mughal royal courts.
Traditionally, this
dish was prepared by braising meat in a sauce of spices, clarified butter, and
yogurt, and cooked over a very low fire. With time, several variations of the authentic
korma became popular. This classic dish can be cooked using beef, lamb,
chicken, mutton, or game. Outside India, the korma is popular in Pakistan,
Bhutan, Nepal, Bangladesh, and even the UK.
Health Benefits: A treat for your health as well
Beef korma can
work wonders for your health if consumed in moderation. Some of the benefits of
beef korma are:
·
Beef contains various nutrients
that are essential for development and maintenance of key body functions.
·
The lean red meat in beef
provides B vitamins, which give energy and act as mood enhancers.
·
Vitamin B6 found in beef helps
to absorb amino acids, the building blocks of proteins.
·
This dish is a rich source of
iron, which helps the body to use oxygen.
·
Beef contains selenium which is essential for the
human antioxidant defense system.
·
Beef contains monounsaturated
fat, which is heart-healthy fat.
Ingredients and Preparation: A melt-in-your-mouth
curry
Beef korma is a
delicious curry that is slow cooked to enhance the taste and flavors. Here is an
easy recipe for this traditional dish.
·
Preparation Time: 20 min
·
Cooking Time: 1 hrs 45 min
·
Serves: 8 persons
·
Level of cooking: Easy
Ingredients
·
Beef stew meat: 900g (cut into
cubes of 1 inch)
·
Onions: 2 (thinly sliced)
·
Garlic: 9 cloves
·
Ginger: 1tablespoon (chopped
coarsely)
·
All-purpose flour: 2tablespoons
·
Cumin seed: 1tablespoon
·
Coriander seed: 1tablespoon
·
Red pepper flakes: 1tablespoon
(crushed)
·
Cardamom seeds: 1tablespoon
·
Cinnamon: 1/2teaspoon (ground)
·
Garam masala: 1/4teaspoon
·
Cloves: 6
·
Almond: 1/4 cup (blanched and
slivered)
·
Oil: 4tablespoons
·
Plain yogurt: 1/2cup
·
Whipping cream: 3/4cup
·
Salt: 1 ½ teaspoons
·
Cilantro: 2tablespoons (freshly
snipped)
·
Water
Directions
·
In a blender, combine cumin
seeds, red pepper flakes, coriander seeds, cardamom seeds, and cloves and grind
to a fine powder.
·
Add garlic, almonds, ginger,
cinnamon, and 1/3 cup water and blend to a paste.
·
In a large cooking pot heat 1
tablespoon oil and brown half the beef on all sides. Remove the beef from the
pot and keep aside.
·
Repeat the process for
remaining beef. Remove from pot and keep aside.
·
Heat 2 tablespoons oil in the
cooking pot.
·
Add onions and stir over medium
heat for about 8 minutes or until onions start to brown.
·
Add blended spice mixture. Stir
for 3 to 4 minutes.
·
Add beef, salt, and 1/2 cup
water. Mix well and cover the pot.
·
Simmer for 90 min to 105 min or
until beef turns tender. Stir occasionally.
·
In a bowl mix yogurt, whipping
cream, garam masala, and flour. Add to the cooking pot.
·
Cook until korma curry thickens
and starts to bubble.
·
Stir for 1 minute.
·
Remove from fire and transfer
to a serving bowl.
·
Sprinkle with cilantro.
·
Serve with hot basmati rice or
naan.
Nutrition Info: Enjoy in moderation
·
Each serving contains:
·
Calories: 591
·
Cholesterol: 150.6mg
·
Carbohydrate: 11.3g
·
Fat: 45.9g (Saturated fat 18g)
·
Protein: 33.5g
·
Fiber: 2.6g
·
Sodium: 529.9mg
·
Sugars: 2.2g
This delectable
recipe is definitely worth a try!
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