Crock Pot Indian Beef Korma
Ingredients
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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