Granny’s Cook book.
Beef Korma
June McInnes
The McLeod River Post
With colder days rolling in I turn to my crock pot, he’s always there, waiting patiently. Ready to simmer another delicious meal through the day, cooking it thoroughly until everyone’s ready for a hot welcoming, hearty meal. It takes the minimum amount of prep time and no fuss cook time. What more could I ask for?
Today is beef Korma, a tasty not too hot beef curry, easy to make and really good served with basmati rice. It could also be a filing in a stuffed potato or with naan bread, even in a sandwich with some fresh spinach when it’s cold. In this recipe I’m cooking for four people with good appetites, but you could cook less if you wanted to.
Beef Korma
1lb cubed beef steak
1 cup of peas
1 tin of condensed tomato soup
2 tablespoons or more of dried onion
1 -2 tablespoons of curry paste or 1 tablespoon of dried curry powder 1 teaspoon of garlic powder
2 tablespoons of ketchup
1 can of coconut milk
1 dessert spoon of sugar
1 shot glass full of beef bouillon Method
Put all of the above ingredients into your crock pot, decide how long you want to cook it for, either high for four-six hours or low for 8-10. Give it a stir. That’s it, walk away and forget about it till your allotted time. With your rice. You could use the rice that suits you, whether it be boil in the bag or minute rice or boil in the stove in a saucepan, it’s your choice.
My family loves curry, sometimes I throw in a few raisins and a chopped apple to vary the taste, and if I have an unexpected guest, I add a few frozen mixed vegetables and it stretches the meal further. Normally I would use freshly chopped onions and fry them off to a golden brown and put them in the pot, however I didn’t have any left, so I went with store cupboard dried ones instead, just as tasty.
Don’t worry if you over spice your curry, add some sugar and it will take some of the hate out of it. At the end of cooking if the curry is too funny, I will thicken it with some cornstarch and water about a tablespoon of cornstarch to two tablespoons of water, mix it up and stir it into your hot curry and it should thicken it. If you add too much cornstarch add more water or you’ll be able to slice your curry as it will be so thick. It’s a balancing act.