Sunday, June 21, 2015

Nontraditional Southern Korma Recipe

NonTraditional Southern Korma

I'm always ready to create something new in the kitchen. My husband used to brag to his co-workers that he loved going home to dinner, not just because it tasted good, but because his wife never made the same meal twice. Of course, he exaggerated slightly, I do make meals more than once, but I do love to bring different dishes and flavors to my family as much as possible. Nontraditional Southern Korma is my take on Indian flavors mixed with Southern comfort. Of course, in any traditional Indian food you would never find beef - but in Southern cooking - it's pretty much a staple. My Nontraditonal Southern Korma is served over hot white rice. Serve with traditional Indian naan, or at our house, we devoured this meal with some buttermilk drop biscuits.

  Ingredients: (Serves 6-8)
  • 2 yellow onions chopped
  • 3 TBLS vegetable oil
  • 6 cloves garlic
  • 2 TBLS minced ginger root
  • 3 lbs Beef Skirt Steak, cut into 2 " pieces and seasoned with salt and pepper
  • 1 jalapeno pepper finely chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 2 1/2 tsp salt
  • 2 1/2 TBLS curry powder
  • 1 1/2 cup frozen peas
  • 8oz tomato sauce
  • 1 cup heavy cream
Korma 1
Before I start a "medium heat" meal, I like to get all of my chopping and prep work done ahead of time, that way I can throw in each ingredient right when I need it!

 1. In a large skillet, heat vegetable oil over medium heat. Add the onions and cook for 3 minutes or until slightly tender. Add the garlic and minced ginger root (I like to mince mine on my small grater) and cook for another 2 minutes.
  Korma 2
 2. Keeping the medium heat, add the seasoned beef pieces and jalapeno peppers, curry powder, and salt. Saute until beef is browned on both sides.
  Korma 3
 3. Stir in the tomato sauce, lower the heat and cook for 10 minutes.

 4. Add the red and green peppers and heavy cream.  Turn heat back to medium until the mixture bubbles and then turn heat back to low. I like to sneak in an extra vegetable and add 1 1/2 cup frozen peas. Cover with a lid and allow to cook for another 10 minutes, stirring occasionally.

 5. While the dish is finishing, prepare the white rice. I love using my clay pot from Miriam's Earthen Cookware. It has never failed to give me the perfect pot of rice!
  korma 6

6. Start with 4 cups of cold water in your pot. If using a clay pot, start the temperature low and after a few minutes turn the temperature to medium. Add 2 cups of long grain white rice, cover and cook for 15 minutes. Stir and recover removing from heat until ready to serve. If using a metal pot, turn your water to high until it reaches a rolling boil. Add 2 cups of long grain white rice, cover (don't lift the lid to peek) and cook for 15 minutes. Remove from heat for another 5 minutes and fluff before serving.
  korma 7

Serve your Nontraditional Southern Korma over the hot rice and enjoy the delicious flavors! If you like your food a little on the spicier side, feel free to use two jalapenos instead of 1!

 Love this recipe? Check out more recipes from Our Southern Style!