This simple, hearty Beef Korma recipe is the perfect dish for when you are short on time. By using an instant pot, your beef will soak up all the flavor and deliver a tender delicious dish.
If you are looking for the PERFECT way to cook Beef Korma, try our method!
Beef Korma has been a favorite in my family for as long as I can remember, and we love making this for our kids because they can’t get enough. It’s so quick and easy with the Instant Pot. This recipe keeps the beef tender and makes a broth that you’ll want to save for other recipes.
The possibilities are endless for what foods you can pair our beef korma with, and of course we always recommend it with our Afghan White Rice or Afghan Brown Rice (use this broth for this specifically!!).
Tips for Making Perfect Beef Korma
Sear The Beef: Start with searing the beef in the Instant Pot prior to starting it. This will enhance the flavor.
Fresh Ingredients: Make sure to use the freshest ingredients here such as the spices you use. This will give it a more authentic taste!
Seasoning Blend: A well balanced seasoning blend can make all the difference!
Natural Release: This is VERY important! Make sure to allow a natural release for 10 minutes so it doesn’t splatter everywhere and keep the meat tender and juicy.
Save Some of the Broth For Kabuli Palaw: Make sure you save some of the beef broth so you can use it to make an awesome Kabuli Palaw, Afghan Brown Rice
Ingredients
- 5 Lbs Round Roast or Any Low Fat Boneless Beef Cut*
- 3 Onions
- 1 tbsp Oil
- 1/2 tsp Garlic Cloves, minced
- 1/2 tsp Ginger Paste
- 1/2 tsp Salt
- 1 1/4 cup Tomato Sauce
This hearty Beef Korma recipe is super easy to make and cooks from start to finish in the Instant Pot, so fewer dishes to clean!
The Meat
The meat is the most crucial factor of this dish. To achieve the desired tender results, we recommend using a round roast. These cuts are boneless and less fatty. Using a different cut could alter the outcome. Start by cutting the roast into 2-3” square-like chunks, removing any excess fat.
Instant Pot!
Place the beef into a bowl of warm water and soak for 1 hour. While this may seem unusual, it’s actually a very common technique used in Afghan culture. This technique draws the blood out, thus creating a cleaner broth and a more tender piece of beef after cooking. Please be sure to follow food safety guidelines to avoid cross contamination.
Towards the end of the hour, you’ll want to begin prepping. Chop onions into large chunks before tossing them into the blender. We like to use yellow onions, as they have a sweeter taste. Next, add water, oil, garlic cloves, ginger paste, and salt. If you don’t have fresh garlic and/or ginger, ground will do. Blend together evenly and set aside.
Drain the water from the beef and rinse until clean. Place the beef in the instant pot and pour the onion mixture on top. Sauté uncovered until boiling, stirring occasionally. Once boiling, set on high pressure for 15 minutes.
Due to the amount of broth the beef will naturally produce, we highly recommend a natural pressure release of at least 10 minutes before switching to a quick release. We made the mistake of releasing the pressure too soon our first attempt and ended up with a big mess!
The Sauce
Once the pressure has been released, add Ragu or your preferred tomato sauce and mix together. Ragu is the secret ingredient to many of our family dishes! The amount of broth made is more than needed. We suggest removing 1-2 cups. You can either discard or save in a mason jar to use as the broth for our Afghan Brown Rice recipe. This broth can be saved in the fridge for 3 days or frozen up to 1 month in a mason jar.
Finish by sautéing until sauce thickens. Once complete, serve over rice and enjoy!
Customize your seasonings if you’d like!
Don’t hesitate to alter any of the seasonings to your liking. We provided pretty basic seasonings but sometimes we like to add things like Coriander, Cumin, Turmeric, etc! This dish is pretty versatile when it comes to what you eat it with. We prefer eating it with Challow, an Afghan White Rice and our Salata but realistically it can go by itself or virtually with anything!
Storage Recommendations
Use Airtight Containers
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
Refrigeration
Let the Beef Korma cool before you store them into the refrigerator. You can typically store it in the refrigerator for up to 3 days. Make sure you use an airtight container to avoid earlier expiration.
Freezing
If, for whatever reason, you cannot finish it in 3 days, you may freeze the Beef Korma as well. This will make it last up to 2-3 months but we recommend consuming it sooner for best results.
Reheating
Use an oven or stovetop when reheating the Beef Korma to get a similar texture to when you initially cooked it. However, a microwave will definitely work but keep in mind it may make the Korma less tender than usual.
FREQUENTLY ASKED QUESTIONS
Beef Korma is a recipe that consists of tender beef with a delicious broth.
We prefer using a Round Roast but any low-fat boneless beef cut will work. Just make sure to alter any cooking times.
Highly recommended that you do so that you can get the most flavor out of the beef.
Make sure you do a natural release of at least 10 minutes to avoid any extra splatter and keep the beef juicy and tender.
You can add more sauce and less water. Or you can take a bit of baking soda and mix it with cold water and stir it and add it to the broth then stir together until it’s thicker.
Pair it with any kind of rice, noodles or bread! It’s an extremely versatile dish.
He might not care as much as your mom but he will definitely eat all of it :p
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this white rice or just eat by itself
Kabuli Palaw, Afghan Brown Rice
Love Our Beef Korma? Please Provide Us Feedback!
If you make our Beef Korma “Korma Goasht”, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Beef Korma “Korma Goasht”
Ingredients
- 5 Lbs Round Roast or Any Low Fat Boneless Beef Cut*
- 3 Onions
- 1 tbsp Oil
- 1/2 tsp Garlic Cloves, minced
- 1/2 tsp Ginger Paste
- 1/2 tsp Salt
- 1 1/4 cup Ragu or Tomato Sauce
Instructions
- Cut Round Roast, or whatever boneless low fat beef cut you have purchased, into about 2-3 inch square-like cuts.
- Soak the beef in warm water for 1 hour.
- Close to the end of the hour, chop up the onions into little chunks and toss into the blender. Add the oil, garlic, ginger paste, and salt in as well. Blend together and set mixture aside.
- Drain the water from the beef and rinse off until clean. Then place the beef into the pressure cooker and pour the onion mixture over it.
- Sauté uncovered for 15 minutes, or until boiling.
- Set on high pressure for 15 minutes.
- Due to the amount of liquid, we recommend a natural pressure release of at least 10 minutes before switching to a quick release.
- Once pressure has been released, add Ragu, or preferred tomato sauce, and mix. Turn on sauté for 30 minutes. This will thicken the sauce and give it that beautiful color.
- Remove some broth as it tends to make a bit much. But this is perfect to save for our Afghan Brown Rice linked above!
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