Beef Korma with Fresh Coriander

INGREDIENTS:

1 kg beef chuck, blade, gravy, or brisket, 3em diced
2 tbsp oil
2 brown onions, chopped
2 tbsp fresh ginger, grated
2-3 red chillies, sliced
3 tbsp korma paste
1 cup beef stock
750g tub plain yoghurt
250g fresh ripe tomatoes, diced
4 tbsp ground almonds
2 tbsp palm or brown sugar
1 bunch coriander (root and leaves)
10 fresh or dried curry leaves
Steamed vegetables, jasmine rice and fresh coriander leaves to serve.

SERVES: 4-6

PREPARATION: 20 mins
COOKING: 2 hrs

PROCESS:

1. Toss beef in 1½ tbsp oil. Heat a large cast-iron casserole pot and brown in 2-3 batches on all sides then set aside.

2. Reduce heat to medium-low. Add remaining oil and sauté onions, ginger, and chillies. Add korma curry paste and stir for 2 mins.

3. Add beef stock, yoghurt, tomatoes, ground almonds, sugar, finely chopped coriander and curry leaves.

4. Return meat and simmer gently, stirring occasionally, for 2 hrs or until meat is tender.

TIP:

To change to a Thai massaman curry, omit the tomatoes and the ground almonds. Replace the korma paste with massaman paste and the yoghurt with coconut cream. After 1hr of cooking, add 2 medium potatoes cut into quarters. 15 mins before the end of cooking stir in 2 tbsp fish sauce and 2 tbsp lime juice.

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