Entertain at home: Boosting beef korma with aubergine, mushrooms and sweet potatoes


Add slow-cooked organic beef and some powerful veggies to this flavorful mix, and my dears, you have a foodie’s dream, a definite favorite!

Served 6

You need:4 tablespoons B-Well olive oil for cooking; 2 tbsp B-well Thick & Creamy Mayonnaise; 1.5kg grass-fed/organic beef trimmings, cut into 3cm pieces; 3 medium onions, finely chopped; 2 cups boiled sweet potatoes, diced small; 1 large eggplant, thinly sliced; 1 cup mushrooms, sliced ​​or quartered; 500 g natural yoghurt; ½ cup toasted cashews (optional)

For the masala – 4 garlic cloves, peeled, ½ finely chopped; 2 tablespoons crushed ginger; 1 small can/ ½ large can tomato puree; ½ tsp fine red chili powder (or more if you like); ½ tsp turmeric powder; ½ fine cumin powder; 1 tsp dry coriander powder; 1 tsp cardamom powder; 1 tsp fine black pepper; 1 teaspoon kosher salt; ¼ cup fresh cilantro for garnish

How one:

In a large skillet/pot, heat 1 tablespoon of B-well Cooking Olive Oil over medium-high heat. Sear and seal the beef pieces on each side until lightly browned, sprinkle with a little salt and pepper. Remove from the pan and let rest.

Add the remaining B-well Cooking Olive Oil to the pan, then add the finely chopped onions and sauté until golden.

Add the chopped ginger, chopped garlic, red chilli powder, turmeric, cumin, coriander powder and cardamom powder to the onions. Mix well and let the heat release all the flavors of the spices for 2-3 minutes, then add the tomato puree and stir well.

Add 1 cup of boiling water and add the browned beef pieces to the pan with the salt and pepper, being careful to coat each piece in the spice mixture. Bring to a boil, then reduce heat to low-medium to simmer. Replace the lid and simmer for 2-3 hours or until the meat is super tender.

Once the beef is tender, add the sliced ​​eggplant. Mix to marinate the eggplant and mushrooms, add to the mixture and sprinkle salt, black pepper and garlic on the mushrooms. Mix and allow to absorb all the flavors, put the lid back on and cook for 5 minutes.

Add the pre-cooked butternut, yogurt, and B-well Thick & Creamy mayonnaise. Put the lid back on, turn the heat down to low and let the curry simmer for 10 minutes.

Remove from the heat, sprinkle with fresh coriander and serve the tender beef korma with some sauce and vegetables on a bed of your choice of basmati rice or naan/bread.

*Recipe and picture byB-well foods.


Comments are closed.