Pakistani Beef Korma

Following the method to prepare the Pakistani Beef Korma and how to serve it.


1. Cumin seed 1 tbsp
2. Blanched almond ¼ cup
3. Coir seeds 4 tbsp
4. Rosewater 1 tbsp (heavy)
5. Cayenne Pepper 1-2 tsp
6. Cup Cream ¼
7. Fresh yogurt 1 cup (sweet)
8. Boneless beef 1 kg (cut into cubes)
9. Garlic cloves 4 (minced)
10. Fresh ginger 1 (grated)
11. Bay leaves 3
12. Cloves 4
13. Black cardamom pods 5
14. Onions middle 2, chopped
15. Ghee or butter 6 tbsp
16. Hot milk 3 tbsp
17. Saffron threads 1 tsp


First of all, grind the cumin & coir and seeds in a spice mill, combine them with the red pepper, & place aside. Soak the saffron in hot milk. Then heat the ghee in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves, & bay leaves. Cook over medium heat, stirring frequently until the onions begin to turn reddish, about 10-15 min. Similarly, add the ginger & garlic & cook it stirring constantly until the onions are reddish-brown. Mix the ground spices & cook mix it for about 6-10 seconds or until the spices release their fragrance.

Then dry the beef pieces with paper towels & stir half of it into the spice mixture. Now increase the heat to medium or high & cook it stirring constantly, for a few minutes, making sure all the meat is coated with the spices. Likewise, stir the remaining meat, & cook as before scraping the bottom of the pan. When the mixture gets dry, splash in a little water. Turn the heat to medium. Start adding yogurt, 1 tbsp at a time, stirring constantly & incorporating it into the mixture before adding the next tablespoon. Turn the heat to low.


Cover the pan & simmer the meat for about 1 or ½ hrs. or until the meat is very much tender. When meat is tender add salt to taste. Stir the cream until the soup is thick. Stir the saffron & rosewater & heat thoroughly.


Fry the almonds in a little oil until golden.

Serve the beef korma garnished with almonds.

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