Ingredients:
4 tbsp cooking olive oil
2 tbsp thick and creamy mayonnaise
1,5 kg beef pieces, cut into 3 cm pieces
3 medium onions – finely chopped
2 cups cooked sweet potatoes – small cubes
1 large aubergine – thinly sliced
1 punnet mushrooms – sliced or quartered
500 g natural yoghurt
½ cup roasted cashews (optional)
For the masala:
4 garlic cloves – peeled, ½ finely chopped
2 tbsp crushed ginger
1 small tin or ½ big tin tomato puree
½ tsp fine red chilli powder (or more, as you wish)
½ tsp turmeric powder
½ tsp fine cumin powder
1 tsp dry coriander powder
1 tsp cardamom powder
1 tsp fine black pepper
1 tsp kosher salt
¼ cup fresh coriander for garnish
How to make:
1. On medium-high heat, heat 1 tbsp cooking olive oil in a large skillet/saucepan. Sear and seal the beef pieces on each side until slightly browned, sprinkling with some salt and pepper. Remove from the skillet and set to rest.
2. To the skillet add the rest of the cooking olive oil, then add the finely chopped onions and braise until golden and brown.
3. To the onions add the minced ginger, chopped garlic, red chilli powder, turmeric, cumin, coriander powder and the cardamom powder. Mix well and allow the heat to release all the flavours of the spices for 2-3 minutes, then add the tomato puree and stir well.
4. Add 1 cup of boiling water and add the browned beef pieces to the skillet with the salt and pepper, making sure to coat each piece in spiced mix. Allow to come to the boil, then reduce heat to low-medium to simmer. Replace the lid and allow to simmer for 2-3 hours or until the beef is super tender.
5. Once beef is tender add the sliced aubergine. Mix to marinate the aubergine and mushrooms, and add these to the top of your mixture, sprinkling the salt, black pepper and garlic onto the mushrooms. Mix and allow to absorb all the flavours, replace the lid and allow to cook for 5 minutes.
6. Add the pre-cooked butternut, yoghurt and mayonnaise. Replace the lid, turn the stove to low heat and allow the curry to simmer for 10 minutes.
7. Take off the heat, sprinkle the fresh coriander, serve the tender beef korma with some gravy and veg, on a bed of basmati rice or your choice of naan/bread.
