A rich and creamy slow cooker beef korma curry made with tender beef chunks simmered in a fragrant blend of spices, yogurt, and coconut milk. Perfect for a comforting meal with rice or naan.
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 cup plain Greek yogurt
1 cup coconut milk
1/4 cup blanched almonds, finely ground
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water
2 tablespoons chopped fresh cilantro, for garnish
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef cubes and brown them on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
In the same skillet, add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onions and cook for 1 minute until fragrant.
Stir in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, and cayenne pepper. Cook the spices with the onion mixture for 2 minutes, stirring constantly to prevent burning.
Remove the skillet from heat and stir in the Greek yogurt, coconut milk, ground almonds, tomato paste, salt, and black pepper until well combined.
Pour the yogurt and spice mixture over the beef in the slow cooker.
Add 1/2 cup water to the slow cooker and stir gently to combine all ingredients.
Cover and cook on low for 6 hours or until the beef is tender and the sauce has thickened.
Before serving, taste and adjust seasoning if necessary.
Garnish with chopped fresh cilantro and serve hot with basmati rice or naan bread.