Spicy Beef And Persimmon Korma Recipe

Name: Spicy Beef And Persimmon Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 persimmons, cubed; 1 red onion, finely chopped; 1 1-inch ginger, finely chopped; 3 Thai green chilis, finely chopped (adjust to taste); 1 tablespoon cumin seeds; 2 tablespoons grapeseed oil (or any other cooking oil); 1 pound lean minced beef; 1.5 cups crushed tomatoes; 2 tablespoons garam masala; 1 tablespoon black pepper; 1 tablespoon coriander powder; 1/4 teaspoon mace powder; 1/4 teaspoon nutmeg powder; 1/4 teaspoon clove powder; 1 tablespoon turmeric powder; 1 cup Greek Balkan yogurt; 1 tablespoon salt; 1/2 bunch fresh cilantro leaves, roughly chopped; 1 cup chicken or beef stock

Servings: persons

4 persimmons, cubed
1 red onion, finely chopped
1 1-inch ginger, finely chopped
3 Thai green chilis, finely chopped (adjust to taste)
1 tablespoon cumin seeds
2 tablespoons grapeseed oil (or any other cooking oil)
1 pound lean minced beef
1.5 cups crushed tomatoes
2 tablespoons garam masala
1 tablespoon black pepper
1 tablespoon coriander powder
1/4 teaspoon mace powder
1/4 teaspoon nutmeg powder
1/4 teaspoon clove powder
1 tablespoon turmeric powder
1 cup Greek Balkan yogurt
1 tablespoon salt
1/2 bunch fresh cilantro leaves, roughly chopped
1 cup chicken or beef stock

1
Heat oil in a heavy base pot and lightly roast the cumin seeds before stirring in the chopped onions and green chilis. Cook until onions have softened and changed in color, to a light golden brown.
2
Add the cubed persimmons, stir well and add the minced beef. Cover the pot, reduce the heat to a low medium and let it cook for about 15 minutes, stirring occasionally in case they are sticking at the bottom. Sprinkle a little water if they are sticking too much. I didn't need to add water, as I kept an eye on them and stirred them from time to time.
3
Add all the spices, the crushed tomatoes, and the chicken or beef stock and stir well. Stir in the yogurt and cover the pot and let this simmer for another 10 minutes or until the fruit has softened a little. Sprinkle the fresh cilantro leaves on top and serve with basmati rice.
4
This dish can be cooked in a slow cooker by combining all the ingredients at step 2. It can be made ahead like any other curry and will keep well for 3 days in the refrigerator. Just warm up and serve with a fresh bowl of rice or even naan bread.
5
If you don't have fresh cilantro leaves -- as I didn't have any today -- I used 3 tablespoons of dried fenugreek leaves instead, as I love how it changes the essence of a dish instantly!
6
Using a hand blender if you blitz the korma for only 1 minute, so that you still have some pieces of Persimmon in the Korma but the majority of it is pureed, the flavours turn out amazing. I added a little bit more stock after I pureed the Korma, and adjusted the salt and chillies for the 'heat'. Yum!

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 persimmons, cubed, 1 red onion, finely chopped, 1 1-inch ginger, finely chopped, 3 Thai green chilis, finely chopped (adjust to taste), and more.

Yes, Spicy Beef And Persimmon Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Beef And Persimmon Korma

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