EASY BEEF KORMA
SERVES 6
KEEP ON TRACK per serving
FAT 20G CARBS 10G PROTEIN 28G
FOR THE KORMA PASTE 50g roasted cashew nuts 2 cloves garlic, peeled 3cm piece fresh ginger, peeled and chopped 2 tbsp desiccated coconut 2 tbsp extra-virgin olive oil 1 tbsp tomato paste ½ cup fresh coriander leaves, roughly chopped 2 tsp garam masala 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric
FOR THE CURRY 1kg beef short rib pieces salt and freshly ground pepper 30ml olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 3 tbsp of the korma curry paste (reserve the rest of another time) 400g tin whole peeled tomatoes 1 cup cream 1 cinnamon stick
1. For the korma paste: Finely chop cashews, garlic, ginger and coconut in a food processor. Add oil, tomato paste, coriander leaves and spices. Process to form a smooth paste. Spoon into a glass jar with a lid. 2. For the curry: Season the beef well with salt and black pepper.
Heat oil in a large frying pan over medium-high heat. Brown the beef on all sides in 2 or 3 batches. 3. Remove each batch and place in an ovenproof casserole dish. Preheat the oven to 200˚C. Reduce the heat in the frying pan, add more oil if needed and cook the onion and garlic for 1–2 minutes. 4. Add the korma paste and fry for 1 minute. Add the tomatoes, squash them with a fork, then add the cream. Stir through. Pour the sauce over the beef in the casserole dish and stir through. Add the cinnamon stick. 5. Cover the casserole dish, place in the oven, and cook for 1½ hours until the beef is tender. Stir every 40 minutes. Remove from the oven and serve.