A rich and creamy slow cooker beef korma curry made with tender beef chunks simmered in a fragrant blend of yogurt, cream, and aromatic spices. Perfect for an easy and flavorful meal.
2 pounds beef chuck, cut into 1-inch cubes
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup plain yogurt, whisked
1/2 cup heavy cream
1/4 cup vegetable oil
1/4 cup ground almonds
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro leaves, for garnish
1/4 cup toasted sliced almonds, for garnish
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef chunks 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 softened and golden, about 5 minutes.
Add the minced garlic and grated ginger to the onions and cook for 1 minute until fragrant.
Stir in the ground coriander, ground cumin, ground turmeric, garam masala, ground cinnamon, ground cardamom, cayenne pepper, salt, and black pepper. Cook the spices with the onion mixture for 2 minutes, stirring frequently.
Add the tomato paste and cook for another minute, stirring to combine.
Transfer the onion and spice mixture to the slow cooker over the beef.
Pour in the whisked yogurt, beef broth, and lemon juice. Stir gently to combine all ingredients.
Cover the slow cooker and cook on low for 6 hours, or until the beef is tender.
About 30 minutes before serving, stir in the heavy cream and ground almonds. Cover and continue cooking for the remaining time.
Once cooked, taste and adjust seasoning if necessary.
Serve the beef korma curry hot, garnished with chopped fresh cilantro leaves and toasted sliced almonds.