Slow Cooker Beef Korma

Slow Cooker Beef Korma. Rich, creamy, and packed with warm spices — this beef korma is slow-cooked until the meat melts in your mouth. Way easier to make than it looks!

Imagine coming home to a house that smells like a restaurant — warm spices, rich sauce, and tender beef waiting in the pot. That’s exactly what this korma does for you.

I know “korma” might sound like a fancy, complicated dish. But I promise you, it really isn’t. Yes, there are a few spices involved, but you just stir them into a pan for a few minutes, then everything goes into the slow cooker and you’re done with the hard part. The slow cooker takes it from there. By dinnertime, the beef is so soft you can break it apart with a spoon, and the sauce is thick, creamy, and full of warm, cozy flavor. It’s the kind of meal that makes your whole family stop what they’re doing and come to the table. And once they taste it, they’ll definitely be asking you to make it again!

Servings: 4

Ingredients

• 2 pieces medium onions, finely diced
• 4 pieces of garlic cloves, crushed
• 1 piece of fresh ginger (1-inch piece), minced
• 1 teaspoons oil
• 1 teaspoon paprika
• 2 tablespoons ground almonds
• 1 tablespoon garam masala
• 1 teaspoon red curry paste (optional)
• 3 tablespoons tomato paste
• 1 cup beef stock
• 3.3 pounds of beef (blade steak or similar), diced into 1-inch cubes
• 0.7 cups plain yoghurt
• 2 tablespoons cornflour (rounded tablespoons)

Slow Cooker Beef Korma: Directions

1. Cook the onion, garlic, and ginger: Put the 2 pieces of medium onions, finely diced, 4 pieces of crushed garlic cloves, and 1 piece of fresh ginger (1-inch piece), minced into a frying pan with the 1 teaspoon of oil. Cook on low heat for about 5 minutes, stirring now and then, until the onions go soft and see-through.
2. Add the spices: Add the 1 teaspoon paprika, 2 tablespoons ground almonds, 1 tablespoon garam masala, and 1 teaspoon red curry paste (optional) into the pan. Stir everything together and let it cook for 2 more minutes. This is what makes it smell really good!
3. Add tomato paste and stock: Stir in the 3 tablespoons tomato paste and 1 cup beef stock. Let it all bubble together for 2 minutes, then turn the heat off.
4. Move to the slow cooker: Pour your spice mix into the slow cooker. Add the diced 3.3 pounds of beef (blade steak or similar), diced into 1-inch cubes, and give it a good stir so the beef gets coated in all that yummy sauce.
5. Slow cook: Cook on HIGH for the first hour, then turn it down to LOW and cook for another 300 minutes. Or just cook the whole thing on LOW for at least 6 hours if you prefer.
6. Add yoghurt to thicken: About 20 minutes before you want to eat, mix the 2 tablespoons of cornflour (rounded tablespoons) and 0.7 cups of plain yoghurt together in a small bowl until smooth. Stir this into the slow cooker, then turn the cooker off and let it sit for those last 20 minutes. The sauce will thicken up nicely.
7. Serve: Scoop into bowls and serve with rice, naan bread, or whatever you like. Don’t forget to taste it and add a pinch of salt if needed!

Notes

Good to know

• Blade steak is a great choice because it gets very tender after slow cooking. Chuck beef works well too.
• This recipe also works with lamb, chicken, or vegetables. For chicken, cook on HIGH for 1 hour then LOW for 3 hours.
• Leave out the red curry paste if you want a milder, gentler flavor — totally fine either way.
• Mixing the cornflour into the yoghurt before adding it stops the yoghurt from going lumpy in the sauce.