How to Make Beef Korma

Cured meat refers to meat that has been preserved through ageing, drying, canning, salting, brining or smoking.

Preparation: 15 minutes | Cooking: 90 minutes | Serves: 4

This beef korma recipe is brought to you from Beef and Lamb. This recipe uses a mild korma paste – if you like spicier curry, you can replace the korma paste with Thai red or green pastes or Indian Madras paste. Enjoy!


  • 1 kg casserole beef – see below
  • 1 large onion, cut into wedges
  • 2 cloves garlic, crushed
  • 3 tbsp korma curry paste – make your own korma paste
  • 2½ cups beef stock
  • 400 ml can coconut milk
  • 2 tbsp brown sugar
  • 1 cinnamon stick
  • coriander, rice, pappadums, to serve


  1. Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes, season beef well, then add a little oil. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
  2. Reduce heat in frypan, add a little oil, add onion and garlic, cook for 1–2 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add coconut milk and sugar. Stir until mixture boils. Add to the beef in casserole dish, add cinnamon stick.
  3. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Serve with coriander, rice and pappadums.


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.