Why order a greasy takeaway when you can whip up a delicious beef korma quicker than delivery? This recipe can be made in the oven or the slow cooker so a tasty curry can be waiting for you when you get home.

Serves: 4


1kg casserole beef, like chuck, boneless shin/gravy beef, topside, round or blade

1 large onion, cut into wedges

2 cloves garlic, crushed

3 tbsp korma curry paste

2½ cups beef stock

400 ml can coconut milk

2 tbsp brown sugar

1 cinnamon stick

coriander, rice, pappadums, to serve


1. Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes, season beef well, then add a little oil. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.

2. Reduce heat in frypan, add a little oil, add onion and garlic, cook for 1–2 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add coconut milk and sugar. Stir until mixture boils. Add to the beef in casserole dish, add cinnamon stick.

3. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Serve with coriander, rice and pappadums.

What’s your favourite Indian curry?