Wagyu Beef Korma

Name: Wagyu Beef Korma
Prep time: 5 minutes
Cook time: Up to 10 hours
Yield: 6-8 Servings
Cuisine: British
Ingredients: 175ml ghee; 3 onions, finely diced; 1kg wagyu beef, cut into large chunks; 4cm piece ginger, grated; 2 garlic cloves, chopped; 1 red chilli, deseeded, minced (or 1 tsp excellent-quality chilli paste); 2 pinches ground turmeric; 1 tbsp ground coriander; 1 tbsp garam masala; 300g plain yoghurt; 450ml beef stock; Sliced green chilli; Coriander leaves; Fried garlic; Small handful flash-fried curry leaves; Cooked rice or naan; Poppadoms; Lime wedges

preparation 5 minutes
cook time Up to 10 hours
Serves 6-8

A classic British curry house dish, made with the finest beef around

Recipe taken from Slow Victories by Katrina Meynink (Hardie Grant, £16.99) Photography ©Katrina Meynink, Kait Barker

Ingredients Method

175ml ghee
3 onions, finely diced
1kg wagyu beef, cut into large chunks
4cm piece ginger, grated
2 garlic cloves, chopped
1 red chilli, deseeded, minced (or 1 tsp excellent-quality chilli paste)
2 pinches ground turmeric
1 tbsp ground coriander
1 tbsp garam masala
300g plain yoghurt
450ml beef stock
To serve
Sliced green chilli
Coriander leaves
Fried garlic
Small handful flash-fried curry leaves
Cooked rice or naan
Poppadoms
Lime wedges

Set your slow cooker to the sauté function. Add the ghee and, once hot, fry the onion until translucent. You want to get it as soft as possible. This is where a lot of the flavour for the curry comes from. Give 10 minutes cooking time, stirring regularly.

Add the meat, ginger, garlic, chilli, turmeric, coriander and garam masala to the bowl. Season with salt and pepper.

Stir constantly, moving the meat and spices in and around the onion mixture, for up to 5 minutes. Depending on the size of your slow cooker, you may need to do this in batches.

Add the yoghurt and then the stock, close the lid and cook on low for up to 10 hours.

Garnish with the chilli, coriander, fried garlic and curry leaves, and serve with rice, poppadoms, chutney, fresh lime and your favourite choice of sides.

Ingredients

175ml ghee

3 onions, finely diced

1kg wagyu beef, cut into large chunks

4cm piece ginger, grated

2 garlic cloves, chopped

1 red chilli, deseeded, minced (or 1 tsp excellent-quality chilli paste)

2 pinches ground turmeric

1 tbsp ground coriander

1 tbsp garam masala

300g plain yoghurt

450ml beef stock

To serve

Sliced green chilli

Coriander leaves

Fried garlic

Small handful flash-fried curry leaves

Cooked rice or naan

Poppadoms

Lime wedges

Method

Add the meat, ginger, garlic, chilli, turmeric, coriander and garam masala to the bowl. Season with salt and pepper.

Stir constantly, moving the meat and spices in and around the onion mixture, for up to 5 minutes. Depending on the size of your slow cooker, you may need to do this in batches.

Add the yoghurt and then the stock, close the lid and cook on low for up to 10 hours.

Garnish with the chilli, coriander, fried garlic and curry leaves, and serve with rice, poppadoms, chutney, fresh lime and your favourite choice of sides.