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.




20 min


6 min


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