We had some random cuts of grassfed beef from a recent bulk purchase and were looking for something fun to make this weekend.  I love indian food; but I’m not a big fan of Indian restaurants because I’m always tempted to eat the rice and naan!

[Method]

I started off by making a beef broth (recipe here) the night before.  Homemade broth is so much better than anything you can buy at the store… it’s easy to make, and freezes well!  Of course – any organic beef broth will do the trick… just look out for those with ridiculous amounts of sugar and artificial colorings.

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First step is to put the meat, yogurt, garlic, & ginger in a ziploc bag, and let marinate overnight.

In a food processor, blend onion and chili into a puree

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In a deep frying pan or dutch oven (with a lid), add coriander, turmeric and garam masala and heat for 5 minutes over medium heat, stirring periodically

Add onion puree and cook on medium/low for 10 minutes

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Add the meat and yoghurt mixture and cook for an additional 10 minutes

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Add creamed coconut, crushed garlic, and enough beef broth to just cover the meat

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Salt and Pepper to taste

Simmer for several hours on very low heat until the meat is tender (cook for 2-3 hours)

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Check seasonings and adjust as needed

Add mushrooms, slivered peppers, and remaining 1/3 cup yogurt, and continue to stir periodically for about 20 minutes

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Add the ground almond, and cook another 20-25 minutes

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Of course… we all want to add some traditional Jasmine or Basmati rice to the mix…. but some riced cauliflower, prepared in the traditional basmati way, beats the pants off of anything!

 

Enjoy!


Paleo Beef Korma
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lbs grass fed beef (stew meat, or any other form of beef)
  • 2 small yellow onions, chopped
  • About a 1 inch cube of fresh grated ginger
  • 5 cloves of crushed garlic
  • 1 teaspoon of turmeric
  • 1 teaspoon of dried chilli flakes
  • 1 teaspoon of garam masala
  • 1 tablespoon of ground coriander
  • 150g of creamed coconut (3/4 a package) chopped into little pieces
  • 2 tablespoons of ground almonds (use food processor)
  • 2 cups goat yogurt
  • 2 cups oyster mushrooms, chopped
  • 2 cups beef broth
  • 1 green bell pepper cut into slivers; seeds removed
  • 1 red bell pepper cut into slivers; seeds removed
Instructions
  1. Put the meat, yogurt, garlic, & ginger in a ziploc bag, and let marinate overnight.
  2. In a food processor, blend onion and chili into a puree
  3. In a deep frying pan or dutch oven (with a lid), add coriander, turmeric and garam masala and heat for 5 minutes over medium heat, stirring periodically
  4. Add onion puree and cook on medium/low for 10 minutes
  5. Add the meat and yoghurt mixture and cook for an additional 10 minutes
  6. Add creamed coconut, crushed garlic, and enough beef broth to just cover the meat
  7. Salt and Pepper to taste
  8. Simmer for several hours on very low heat until the meat is tender (cook for 2-3 hours)
  9. Check seasonings and adjust as needed
  10. Add mushrooms, slivered peppers, and remaining ⅓ cup yogurt, and continue to stir periodically for about 20 minutes
  11. Add the ground almond, and cook another 20-25 minutes
  12. Enjoy!