Beef korma

This beef curry uses a mild, yet tasty korma paste, if you like a spicier curry replace the paste with Thai red or green paste, or Indian Madras paste.

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 120mins
Beef korma


  • Serves 4
Send me these ingredients


  1. Preheat oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
  2. Heat a large ovenproof casserole dish over medium-high heat. Brown beef for 3 to 4 minutes in 2 or 3 batches, setting beef aside on a plate.
  3. Reduce heat to medium and add remaining oil. Add onion and garlic and cook, stirring, for 1 to 2 minutes. Add carrots and cook for 2 to 3 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add tomatoes, coconut milk and sugar. Stir until mixture boils.
  4. Return beef and any juices to the dish and add cinnamon stick, stirring well. Cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ¼ to 1 ½ hours or until beef is tender. Remove from heat, stir through peas and kale and set aside, covered, for 5 minutes
  5. Sprinkle curry with almonds and serve with coriander, rice and roti.


  1. Beef casserole cuts

Chuck or boneless shin/gravy beef take 2-2½ hours to cook. Topside, round and blade take 1-1½ hours to cook

  1. Swap the korma paste for rogan josh or Madras paste.
  2. You could use silverbeet, English spinach or baby spinach instead of kale.