I really love going out for Indian food, but it's one of those cuisines that can feel intimidating at home in my own kitchen. What techniques do I use? Are there rules I need to follow? Ahh! But in preparing this dish I decided to throw caution to the wind and just feel my way through it using ingredients I love, including plenty of spice!
While my delicious mixture of beef, spices and coconut milk simmered on the stove, I did some online research and discovered that, hey, I'm making a korma! I learned that a korma, rather than a specific set of ingredients, is actually a method of slowly braising meat in either yogurt, cream or coconut milk. I love learning new things like that! Besides, food isn't meant to be intimidating or stressful. Especially if it's full of flavours I adore!
Here's how I made it:
a splash of canola oil
1 1/2 lbs stewing beef
2 cups leeks, rinsed and sliced into 1/2-inch chunks
2 tbsp curry powder
2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp cumin
1 tsp salt
1 can (400 ml/14 fl oz) coconut milk
1 cup water
2 tsp granulated white sugar
1 can (540 ml/19 fl oz) chickpeas, drained and rinsed
1 can (540 ml/19 fl oz) diced tomatoes, drained
I started by heating the oil in a large pot over medium-high heat. I added the beef, browning on all sides. The leeks were tossed in next, followed by the curry powder, turmeric, coriander, cumin, salt, coconut milk, water, and sugar. I stirred the mixture and brought it to a boil over high heat, then covered the pot and let it simmer on low heat for 90 minutes. To finish, I added the chickpeas and tomatoes and simmered for 5 minutes more.
I served this with rice so we could fully enjoy all that gorgeous sauce. This recipe makes four servings so there's plenty left for Mr. Feedbag and I to enjoy another night since the kids didn't have any. I figured the kids would put up a fight over eating a spicy curry. Or was it just that I didn't want to share?
Are you a great Indian food cook? Share some tips for those of us who want to learn more!