Shahi Beef Korma
(Indian Royal Beef Korma)
I have eaten many different beef dishes – the homemade beef stew, beef steak, casseroles, roasts, stir-fries, chilly beef rissoles, meatball, and even the dried beef, each has its own palate. However, no other dish makes me quite as enjoyable nostalgic as Shahi Beef Korma. It has a special place in my heart. When we were young, my mom used to cook this almost every weekends or when there were guests.
You can’t compare this dish with anything. The beef soften away to nothing just after a few chews in your mouth, and gives you the most authentic flavor you can ever imagine of.
It is one of those dishes from Mughal Cuisine that is very easy to cook and contrast very well with any main course, especially with savory Indian rice. Simply follow the instruction and it will turn out heavenly.
|4-pound bone-in beef tenderloin ( or other braising cut)||2 teaspoon salt|
|1 cup whole onion||1 teaspoon sugar|
|4 shallots, chopped||1 cup ghee or oil|
|1 teaspoon garlic paste||2 Indian bay leaves|
|1 teaspoon ginger paste||6 green cardamoms|
|1 teaspoon poppy seed paste||1 cinnamon stick|
|½ teaspoon mace paste||4 almonds|
|1 cup sour or greek yoghurt||10 sultanas|
|1 tablespoon cumin seed paste||6 pistachio nuts|
|1 tablespoon coriander seed paste|
How to Make It Delicious
|1. In a pan over medium-low heat, warm the 3 tablespoons ghee then add chopped shallot and sauté until they are lightly browned. Set aside the lightly browned shallots into a plate.|
|2. Cut the beef into bite-size chunks.|
|3. In a wide saucepan put the beef then add 1 cup sour or greek yoghurt, lightly browned shallots, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon poppy seed paste, ½ teaspoon mace paste, 1 tablespoon cumin seed paste, 1 tablespoon coriander seed paste, 1 cup whole onion, 2 teaspoon salt, 6 green cardamoms, 1 cinnamon stick, and the rest of the ghee.|
|4. Cover the pan, and cook gently over medium-low heat until the beef is tender. Around 1 hour.|
|5. Once the beef is tender, add 1 teaspoon sugar and stir well.|
|6. Continue stirring until the water is dry and the oil starts floating.|
|7. To finish, serve the Shahi Beef Korma garnish with slice almonds, sultanas, and pistachio nuts.|
If you notice the ingredients, we use ghee and shallots. You may use the simple cooking oil instead of ghee in this dish, however, the flavor of the finish dish will be totally different, and will not taste like those royal dish served in the Mughal court.
For authentic test, always use lightly browned shallots, as they have a really nice way to incorporate themselves into any dish.
You may use raisins if you really want to, but sultanas goes better with this dish for its light color.
Remember the taste of any dish is hugely depends on salt, so measure the salt with your senses. In time, you will develop a tactile memory for just the right amount.
Last and most important before eating this wonderful dish, don’t forget to begin with the name of Almighty, the Most Gracious, the Most Merciful, for giving us the opportunity to enjoy His bounty, and as always, you can feel the soul of your dish when share it with someone you love.