Mild Beef Korma & Basmati Rice

📝 Ingredients

• 600 g braising beef (shin)
• 2 brown onions (about 150 g each)
• 3 garlic cloves + 20 g fresh ginger
• 2 tsp garam masala + 1 tsp ground coriander + ½ tsp turmeric
• 1 tbsp sunflower oil
• 300 g Greek yoghurt, 2% fat (150 g for cooking, 150 g for finishing)
• 1 tsp cornstarch
• 40 g ground almonds
• 1 chicken stock cube + 400 ml hot water
• 280 g basmati rice + 450 ml water
• 10 g fresh coriander
• Salt

🍴 Utensils

• Flameproof casserole dish with lid
• Saucepan with lid
• Fine grater
• Colander
• Cutting board and knife

📖 Steps

1. Cut the beef into 3 cm cubes, removing the largest pieces of fat. Finely chop the onions, and grate the garlic and peeled ginger. Dissolve the stock cube in the 400 ml hot water.
2. Heat the oil in the casserole over a medium heat and fry the onions for 12 to 15 min, stirring often, until soft and golden. Don't rush this step: it's what gives the sauce all its mellow sweetness.
3. Add the garlic and ginger and stir for 1 min, then add the spices and stir for 30 s, until fragrant. Add the beef, turn the heat up to medium-high and stir for 5 min, until the cubes are well coated and no longer red on the outside.
4. Mix 150 g yoghurt with the cornflour, which stops it from splitting. Turn the heat down to low and stir it in a spoonful at a time, then add the ground almonds and the stock. Bring to a gentle simmer.
5. Cover and simmer for 1 hr 30 min over a very low heat, stirring every 20 min and adding a little water if the sauce starts to stick. The beef is ready when it falls apart easily with a fork; if not, cook for another 15 to 20 min.
6. About 20 min before the end, rinse the rice in the sieve until the water runs clear. Put it in the saucepan with the 450 ml water and a pinch of salt, bring to the boil, cover and cook for 12 min over a very low heat. Leave to rest, covered, off the heat for 5 min.
7. If the sauce is too runny, uncover and let it reduce for 5 to 10 min. Off the heat, stir in the remaining 150 g yoghurt: the sauce turns creamy and glossy. Don't let it boil after this, or the yoghurt will split. Add salt if needed.
8. Fluff up the rice with a fork, divide between plates and spoon over the piping-hot korma. Scatter with chopped fresh coriander just before serving.