Beef Korma
On May 25, 2006 in Unsorted
2 tablespoons vegetable oil
2 pounds beef chuck, cubed
8 scallions, chopped
2 cloves garlic, crushed
1 tablespoon ginger puree
3 teaspoons ground coriander
1 tablespoon ground cumin
2 star anise
1 cinnamon stick
4 cloves
3 cardamom pods
1 tablespoon lemongrass, chopped
2 cups coconut milk
1 red chili, seeded and chopped
3 tablespoons almonds, ground
salt
- Heat a portion of the vegetable oil in a large skillet over medium-high heat and brown the beef in batches, using the additional oil as necessary.
- Remove the beef from the pan and set aside. Add the scallions, garlic and ginger to the pan and cook until onions begin to soften.
- Add the coriander, cumin, star anise, cinnamon, cloves, cardamom, lemon grass and coconut milk to the pan and cook, stirring constantly, until well combined.
- Return the beef to the pan, reduce the heat to a simmer and cook covered until meat is tender, about an hour to an hour and a half.
- Remove the cinnamon stick, cardamom pods and star anise. Stir in the almonds to thicken the sauce and serve.
Makes 4 servings