Wagyu Beef Korma (Slow Cooker)
Ask your butcher for some wagyu offcuts (they often have cuts out the back that didn’t make it to their display cabinets and that you can usually buy for a song). For a more wallet-friendly version, you can simply substitute with good old chuck steak.
This dish is spectacular as part of a spread with Butter Chickpeas (see my recipe) and the Indian-Spiced Sweet Potato with Tomato & Cream (see my recipe).
Serves 6-8 as part of a spread.
Ingredients 20
175 ml ghee
3 onions, finely diced
1 kg wagyu beef, cut into large chunks
4 cm pieces ginger, grated
2 cloves garlic, chopped
1 red chilli, deseeded, minced
2 pinches ground turmeric
1 tbsp ground coriander
1 tbsp garam masala
salt, to season
ground black pepper, to season
300 g yoghurt
450 ml beef stock
To Serve
green chilli, sliced
coriander leaves (cilantro leaves)
fried garlic
Handful curry leaves, flash fried
cooked rice
poppadoms
lime cheeks
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Method 4
Set your slow cooker to the sauté function. Add the and, once hot, fry the until translucent. You want to get it as soft as possible. Don’t rush this step; this is where a lot of the flavour for this curry base comes from. Give it at least 10 minutes cooking time, stirring regularly.
Add the , , , , , and to the bowl. Season with salt and pepper. Stir constantly, moving the beef and spices in and around the onion mixture, for up to 5 minutes. Depending on the size of your slow cooker, you may need to do this in batches.
Add the and then the , close the lid and cook on low for 10 hours.
Garnish with the sliced green chilli, coriander leaves, fried garlic and flash fried , and serve with cooked rice, poppadoms, fresh lime cheeks and your favourite choice of sides.
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Notes
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