Beef Korma

Another Indian recipe from my trusted slow cooker cookbook. I remember my husband's birthday dinner at Jasmine's Indian Restaurant, where the waiter suggested to use almond meal instead of ground cashews in my korma. This resulted in the korma being smooth, without being overly nutty.

Ingredients

Curry Paste:
1 tablespoon ground cumin
1 tablespoon ground coriander
5cm portion of ginger, grated
½ brown onion, coarsely chopped
2 tablespoons desiccated coconut
⅓ cup almond meal
1 teaspoon cloves
½ teaspoon ground cinnamon

Meat:
500-700g gravy beef, cut into 2cm cubes
Small amount of chilli paste
2 garlic cloves, crushed
1 tablespoon korma paste
1 teaspoon green cardamom pods, crushed.
1 teaspoon beef stock powder
250ml dry white wine
< 1 large brown onion sliced
½ red capsicum diced
250g sliced button mushrooms
3 carrots diced
1 teaspoon conflour
2 tablespoon yoghurt
Freshly ground black pepper

Method for Slow Cooker

Switch on slow cooker to preheat.
Combine coriander, cumin, almond meal, onion, pepper, ginger, coconut, cloves and cinnamon in a food processor bowl to form a paste. Set aside.
Heat 1 tablespoon of oil in a large saucepan over high heat. Add the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste and garlic.
Add cardamom, curry and korma paste. Cook, stirring, for 3 minute, or until meat is coated with paste. Add yoghurt and cook for a further 2 mins.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins, or until all is coated with the paste.
Add wine and beef stock powder. Bring to the boil. Add the cornflour and make sure it is stirred in. Reduce heat to medium. Cook for about 10 mins.
Transfer to slow cooker. Cook for 3 hours on high.
Serve with rice or pappadums.

Method for Pressure Cooker

Combine coriander, cumin, almond meal, onion, pepper, ginger, coconut, cloves and cinnamon in a food processor bowl to form a paste. Set aside.
Heat a generous amount of olive oil in the pressure cooker over high heat. Add the beef once the oil starts to smoke slightly. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste and garlic.
Add cardamom, curry and korma pastes. Cook, stirring, for 3 minute, or until meat is coated with paste. Add in yoghurt and cook for a further 2 mins. Add wine and beef stock powder. Bring to the boil.
Place lid on, and cook on high for 15mins.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins, or until all is coated with the liquid.
Place lid on, and cook on high for a further 5 mins.
Add in the cornflour. Stir until liquid thickens.
Serve with rice or pappadums.