Thu, 22 September 2022
Ingredients:
1kg Beef Shoulder ( Cut into big pieces)
3tbsp Korma Curry Powder
1 handful chopped mint
1 cinnamon stick
2 star anises
4 cardamom pods
1 large onion, sliced/ diced
2 potatoes, cubed
2 red chillies, halved
a sprig of curry leaves
1 handful of chopped coriander
1 litre water
2 cans of coconut milk (800ml)
salt to taste
5 tbsp ghee
Method:
Heat ghee in wok.
Saute cinnamon stick, star anises and cardamom pods.
Add in the onions and curry leaves. Stir until fragrant.
Add blended spiced paste, Korma Powder coriander and mint leaves.
Add the beef and stir evenly. Allow to bind for a few minutes.
Add water or stock, carrots, potatoes and salt.
Cook with lid covered for an hour until meat is cooked through and nearly falling apart.
Add in coconut milk and leave it to reduce for 30 min. The Korma should be reduced nicely. Seasoned to taste
Sprinkle some chopped coriander, Served with Rice
