Beef korma with almonds. - The production of a korma is one of my favorite recipes!
I found this one online using korma from Iceland (and not a korma made in a small town in North Carolina)... the recipe is actually simpler than it seems.
However, the boneless korma is the key to this recipe. It's very delicious, but a little tedious to prepare.
I recommend buying cooked korma from the store (you’ll also need 10g of pearl sugar and 4 cups of salt).
Beef Badami Korma recipe
1 pound beef tenderloin, unsirloin, or pancetta sautéed (or jumbo beef or cheesesteak) with salt and pepper
10g of pearl sugar (no more than 2 cups)
4 cups of sugar
5 cups of apple juice (your local grocery store will be able to have it or homemade)
Preheat the oven to 300. Preheat the oven to 300 degrees F. Heat the potatoes to 375 degrees F. Boil the potatoes until all the water is gone, about 20 minutes.
(I like to brine my potatoes for 30 minutes, have never boiled them.) Then mix the potatoes with the potato salt and other cooking oil.
Pour 2 cups of the apple juice into a pan over medium-high heat. When you smell it bubble up, add the potato salt to the mixture in the pan.
Pour the potatoes into the boiling water as a soup. Stir the pan and cook until the potatoes are cooked about 20 minutes.
If you want to take your soup off the heat immediately remove it and let it cool. Stir the potatoes again. This step should take 2 minutes.
In a sauté pan over medium-high heat, add the leftover apple juice (or sauté pan), salt, and spices and stir until well blended.
When the mixture begins to bubble up, stir your pan, stay in high heat for an additional 10 minutes.
Heat up the oven to 300 degrees F.
Heat the butter in the sauté pan over medium-high heat. When the butter begins to bubble up, stir your pan, stay in high heat for an additional 10 minutes.
Heat the curry mix and apple juice together until well blended.
Heat up the sugar in a large, heavy frypan over medium-high heat, but do not brush on your pan, occasionally with water just to hold it a bit warm.
If it gets hot too fast, keep moving, stir occasionally. When the sugar becomes slightly steaming, keep stirring, keep stirring, until the sugar reduces slightly and starts to bubble up. After it achieves that, turn off the heat in the frying pan.
Heat up the curry mix together with the sugar. Once the curry mix becomes thick and bubbly, stir it together with the hot sugar.
This will incorporate all the ingredients with the curry mix into a creamy sauce.
Heat the pan over medium-high heat until hot, stirring the mixture occasionally.
Once the mixture gets hot enough, turn it off and let the curry mix cool down for 2 minutes. Season with salt and pepper.
Cover a large piece of aluminum foil with plastic wrap and put the pan over medium-high heat. Then flip the pan to the hot side. Let the pan cook for 1 minute, then flip the pan to the cold side. Heat the pan for another minute, until hot and cooked through, but still chewy!
Cut the boneless beef into shreds using a sharp knife or fork.
*Captain’s Pickle kit. — (It’s been my least favorite meal many times, but the little onion, garlic, and spices work well here.)
Resting in the fridge in a Tupperware container for 2 hours. Then layer one slice of butter and slices of bacon. Add some diced onions, salt, pepper, and the remaining portion of the salt and pepper. Mix these ingredients well.
Take the roast off the thick-cut steamer, slice it halfway through, and scoop out the meat into a large bowl. Spoon the curry mix into the big bowl.
Then gently slice off the pork’s skin (can’t do it whole, after all.) Place the cooked pork back in the pan and stir well. Cook 2 hours, or until the pork is not over-cooked.
Note: if you’re choosing the curry mix for this recipe, it is a smooove individual, not a bowl.
Cook the onions, onions, garlic, salt, pepper, and salt and pepper for about 15 minutes. After that, add the reserved marrow. Stir to combine.
Put the lamb chunks into the sauté pan, add a couple of small pieces of skin, and stir until the flesh is almost cooked.
Put the boiled potatoes and pulse onto the lamb to cook and taste for seasoning and cooking oil. Season generously.
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