I wanted to make korma because I love korma — every time I order it, I am truly sorry when it is finished. Mr. Batch quotes me as saying, “I want to take a bath in that sauce!” Hahaha!
I had some stew beef to use-up, so I decided to make Beef Korma. I consulted several recipes for korma such as All Recipes Beef Korma and Paleo Leap’s Chicken Korma and Jamie Oliver’s Forum on Chicken Korma.
In the end, I wish I had made this with chicken, because the stew beef isn’t as tender and “falling apart” as I’d like. This korma sauce would scorch if you let it simmer long enough to tenderize stew beef — and the sauce isn’t acidic enough to help break-down the tendons in stew beef.
So, I’m just calling this Paleo Korma … for the sauce, which I absolutely love. I’m really pleased with this dairy-free, flour-free version:
- 1 – 1.5 lbs meat (such as chicken or lamb) — cut into 1″ cubes and seasoned with salt and pepper
Brown the meat in coconut oil (or olive oil or grape seed oil) on high heat in a thick-bottomed 4-qt. high-sided stock pot. Remove meat from pan and set-aside.
- 3 whole cloves
- 2 teaspoons coriander seed
- 2 teaspoons cumin seed
- 1/2 teaspoon ground cardamon
- 1 teaspoon tumeric
- 2 small dried red chiles (or 1/2 teaspoon red chile flakes … or more if you like heat)
While meat is browning, grind spices and chiles in spice grinder (I use a coffee grinder, set-aside for aromatic spices like this). If you do not have a spice grinder, use ground spices. *This would taste even better if you toasted the cloves, coriander and cumin in a sauté pan over medium-heat — stirring contents of pan constantly — until fragrant and slightly browned.
- 2 Tablespoons peeled and chopped fresh ginger
- 1/2 cup toasted almonds
- 2 large cloves garlic, minced
- 2 Tablespoons water
- 1/2 teaspoon salt
Chop these ingredients in a food processor. Add ground spices from above, and pulse a few more times to combine and grind into a paste. *inhale deeply and give thanks for your sense of smell! 🙂
- 1 large onion, small diced
- 1 Tablespoon coconut oil (or olive oil or grape seed oil)
- 1/2 teaspoon salt and several grinds of freshly cracked pepper
Heat oil in same pan you used to brown meat. Add onion, salt & pepper and sauté over medium-high heat until translucent.
Add spice-nut-paste and stir to combine.
- One 13.5 oz. can coconut milk (I used full-fat coconut milk)
- 8 oz. water or bone broth
- Juice of 1 lemon
- 1 cinnamon stick (or 1 teaspoon ground cinnamon if you do not have a cinnamon stick)
- 1/2 cup almond meal (I use Trader Joe’s)
Add to pot and stir to combine.
Add browned meat and simmer on low until meat is cooked-through and tender. Stir frequently, as the almond meal will settle to the bottom of the pan and you don’t want it to scorch.
(not pictured) Add finely chopped fresh cilantro before serving.
For my lunches this week, I’m eating my korma with boiled fingerling potatoes, roasted cauliflower and steamed broccolini. Below, I have portioned two lunches with the korma + potatoes + cauli, and two lunches with just the potatoes and roasted cauli. I’ll freeze the rest of the korma, and thaw it later in the week, to ensure it stays fresh: