• Servings 6-8
  • Prep 20 min
  • Cook 6-7 hours min
  • Cuisine
  • Skill Level

Crock Pot Indian Beef Korma


  • 3 lbs chuck roast, cut into 2 inch cubes
  • kosher salt and black pepper to taste
  • 2 tbs vegetable oil
  • 2 cinnamon sticks
  • 6 bay leaves
  • 2 tbs garlic, minced
  • 2 tbs fresh ginger, minced or grated
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 and 1/2 cups onion, chopped
  • 2 tsp garam masala
  • 1 tsp ground cardamom
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 (14 oz) can tomato puree
  • 1/2 cup heavy cream
  • 1 tsp saffron threads
  • 1 cup plain yogurt
  • 1/2 cup roasted cashews
  • Cooked Basmati rice

This recipe calls for beef,  however you may make it using chicken or pork if desired.

  • Season beef all over with salt and pepper, then heat oil in a large saute pan and sear beef in batches on all sides. Remove from pan.
  • Add cinnamon, bay leaves, coriander and cumin to pan and sear until fragrant.
  • Stir in onion, garlic, ginger, garam masala, cardamom, turmeric and cayenne.
  • When onions become transparent stir in tomato puree and seared beef. Mix well, then transfer to the crock pot.
  • Cook on low for 6-7 hours or until meat is tender.
  • In a small sauce pan, warm cream until hot to the touch, then stir in saffron , cover and set aside.
  • Skim any fat from the top of the liquid in the crock pot,then add the saffron-cream, yogurt and cashews. Cover crock pot and simmer for another 30 minutes on low.
  • Remove cinnamon sticks and bay leaves.
  • Serve with basmanti rice.

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