Slow Cooker Beef Korma with Shanks
Introducing our “effortlessly delicious: slow cooker beef korma with Beef Shanks. The perfect solution to your Korma cravings without the hassle of sautéing or simmering. Add everything to the slow cooker and let time do its magic.
There’s something about korma that instantly takes me back to childhood dinners. The rich, creamy sauce, the layers of spice—it was one of those special meals my mom would make when we had guests over or on a quiet Sunday afternoon. But let’s be honest: traditional korma is not exactly a “throw-it-together” dish.
Now that life is so much busier, I don’t always have time to stand over the stove building flavor step by step. That’s why I love this slow cooker version. It gives me all the comfort and depth of the korma I grew up on, but with barely five minutes of prep. I just toss everything into the slow cooker and let it do its thing.
By dinner, the beef is tender, the sauce is rich and full of flavor, and my kitchen smells like I’ve been cooking all day—even though I haven’t.
Why You’ll Love This Slow Cooker Beef Curry
- Authentic taste, simplified: This easy version stays true to traditional Indian flavors while keeping the method fuss-free and weeknight-friendly.
- Rich, meaty flavor: Beef shanks add bold flavor and richness that pair beautifully with the creamy curry sauce and aromatic spices.
- Fall-apart tender meat: Slow cooking transforms the beef into melt-in-your-mouth pieces that soak up every bit of flavor.
- Effortless and hands-off: Just 5 minutes of prep—add everything to the slow cooker and let it simmer while you go about your day.
Ingredients and substitutes
- Beef Shanks: These give the korma its rich, melt-in-your-mouth texture. You can swap with beef stew meat or bone-in chicken if needed—both still work beautifully in the slow cooker.
- Aromatic Spices: Ground cumin, coriander, turmeric, and garam masala are key to that classic korma flavor. Missing one? You can adjust or omit, but the flavor will shift slightly.
- Ginger and Garlic: Fresh is best for depth and warmth, but in a pinch, powdered versions work—just use a bit less.
- Onion and Tomato: Instead of sautéing, this recipe uses fried onions or flakes, plus canned crushed tomatoes for convenience. Shallots can replace onions if you prefer a milder base.
- Coconut Milk or Yogurt: Traditional korma uses yogurt, but coconut milk or cream is a great dairy-free option. Adjust for consistency as needed.
- Cornstarch Slurry (Optional): Used to thicken the sauce at the end. Or, reduce the gravy briefly on the stovetop if you prefer a richer texture.
Step-by-step: Slow cooker beef korma
- The recipe is as easy as adding everything to the slow cooker or crockpot!
- Start by adding the veggies, whole spices, and spice powders. Add the coconut milk and broth. Give it all a good stir.
- Carefully place the beef shanks into the sauce. Make sure the meat is well tucked under the sauce.
- Place the lid on the slow cooker and set it to cook. You can cook it for either 8 hours on low or 6 hours on medium/high.
- An hour before the cooking time is over, add the cornstarch slurry and combine it well, but do not stir vigorously, as it can break the meat into small pieces.
- Finally, add the chopped cilantro. Garnish with more fresh cilantro before serving.
What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
No Slow cooker? No problem, here are some other ways to cook these beef shanks, korma
- Pressure cooking: One option is to try cooking beef shanks korma in a pressure cooker. With the ability to cook food in a fraction of the time, a pressure cooker can be a game-changer for busy cooks. The high-pressure environment locks in flavors and transforms the beef shanks into succulent morsels. Simply follow the same steps to prepare the marinade and brown the shanks, then transfer everything to the pressure cooker. Cook under high pressure for about 30 minutes, and you’ll have a delicious beef shank korma ready to enjoy in no time.
- Braised on the stovetop: If you prefer a more hands-on approach, consider making beef shanks korma on the stovetop. This method allows for greater control over the cooking process and lets you adjust the flavors. Start by searing the beef shanks in a Dutch oven or deep skillet until they develop a rich golden crust. Remove the shanks and sauté the onions, garlic, and spices until fragrant. Return the shanks to the pot, add the remaining ingredients, and simmer gently for a few hours until the meat is tender and the flavors have melded together. This stovetop method may require more active participation, but the result is a deeply satisfying and aromatic beef shanks korma.
- Grill: For those who enjoy the smoky flavors of outdoor cooking, grilling beef shanks korma is an option worth considering. Marinate the shanks and sear them over high heat on a grill until nicely browned. Then, transfer the shanks to a foil packet with the marinade and any additional ingredients. Place the packet on the grill and cook over indirect heat for a couple of hours until the beef shanks are melt-in-your-mouth tender. The smokiness from the grill adds a unique twist to the traditional korma flavors, making it a perfect choice for summer cookouts or outdoor gatherings.
If you like curry, try some of our family favorites
Frequently asked questions
Absolutely! While beef shanks are traditionally used in korma recipes for their rich flavor and tenderness, you can experiment with other cuts of beef or even try using chicken, lamb, or vegetables for a vegetarian option. Remember that the cooking time may vary depending on the type of meat or veggie you choose.
Of course! Korma is known for its mild and aromatic flavors, but you can easily adjust the spice level to your liking if you prefer a little more heat. Add a pinch of cayenne pepper or chili powder for a subtle kick, or go all out with chopped jalapenos or red pepper flakes. Remember to taste and adjust as you go to ensure the perfect level of spiciness.
Absolutely! That’s the beauty of slow cooking. Not only does it infuse the beef shanks with flavor, but it also makes meal prep easy. You can make the korma a day or two in advance and reheat it just before serving. In fact, the flavors often deepen and become even more delicious after sitting overnight.
Definitely! Slow cooker korma is a great dish to make in bulk and freeze for later. Once the korma has cooled down, transfer it to airtight containers or freezer bags and label them with the date. They can be stored in the freezer for up to three months. When you’re ready to enjoy your homemade korma again, thaw it overnight in the refrigerator and reheat it on the stovetop or microwave.
Slow Cooker Beef Korma
Introducing our “effortlessly delicious: slow cooker beef korma with Beef Shanks. The perfect solution to your Korma cravings without the hassle of sautéing or simmering. Add everything to the slow cooker and let time do its magic.
Video
Ingredients
- 3 lbs (1½ kg) Veal or beef shanks Or stew beef (about 4 shanks)
- 1½ cup (12 oz) crushed tomatoes
- ½ cup deep fried onion flakes or ½ cup dried onion flakes or ¼ cup onion granules
- 6 – 8 large Garlic minced
- 3 inch (8 cm) Fresh ginger grated
- 3 inch (8 cm) Cinnamon stick
- 2 large Bay leaves
- 2 large Cardamoms
- 2 tbsp Dried fenugreek leaves (optional)
- 3 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- 2 tbsp Sweet paprika
- 1 tbsp Cayenne pepper or chili powder (to taste)
- ½ tsp Garam masala
- 1½ cup (12 oz) Coconut milk
- ½ tsp Black pepper powder
- 1 tsp Kosher salt
- 1 tbsp Cornstarch with ¼ cup water
Method
- The recipe is as easy as adding everything to the slow cooker or crockpot!
- Start by adding the veggies, whole spices, and spice powders. Add the coconut milk and broth. Give it all a good stir.1½ cup crushed tomatoes , ½ cup deep fried onion flakes , 6 – 8 large Garlic, 3 inch Fresh ginger , 3 inch Cinnamon stick, 2 large Bay leaves, 2 large Cardamoms , 2 tbsp Dried fenugreek leaves, 3 tbsp Coriander powder, 1 tsp Cumin powder, ½ tsp Turmeric powder, 2 tbsp Sweet paprika , 1 tbsp Cayenne pepper, ½ tsp Garam masala , 1½ cup Coconut milk , ½ tsp Black pepper powder , 1 tsp Kosher salt
- Carefully place the beef shanks into the sauce. Make sure the meat is well tucked under the sauce.3 lbs Veal or beef shanks
- Place the lid on the slow cooker and set it to cook. You can cook it for either 8 hours on low or 6 hours on medium/high.
- An hour before the cooking time is over, add the cornstarch slurry and combine it well, but do not stir vigorously as it can break the meat into small pieces.
- Finally, add the chopped cilantro. Garnish with more fresh cilantro before serving.
Notes
- Firstly, choosing the right cut of beef shanks for this recipe is essential. Opt for well-marbled shanks with fat, providing richness and tenderness to the final dish. Look for fresh shanks with a vibrant red color and minimal odor. This will ensure that the flavors of the korma are not compromised.
- If you like a caramelized flavor in your korma, brown the beef shanks before adding them to the slow cooker. Searing the meat in a hot pan will create a beautiful crust and enhance the overall flavor of the korma. This step is essential for developing depth and complexity in the dish.
- When it comes to spices, don’t be afraid to experiment and adjust according to your taste preferences. While the recipe provides a baseline of flavors, feel free to add more or less certain spices to tailor the korma to your liking. Remember, cooking is an art, and your personal touch can elevate the dish to new heights.
- Also, please be careful about how much liquid you add to the slow cooker. While the korma needs some liquid to cook properly, too much can produce a watery consistency. You can start with the recommended amount and adjust as needed. You can always thicken the sauce at the end by simmering it on the stovetop.
- Lastly, resist the temptation to open the slow cooker frequently to check on the dish’s progress. Each time you lift the lid, precious heat and moisture escape, affecting the cooking time and overall outcome. Trust the process and allow the slow cooker to work its magic undisturbed.
Equipment you will need
Nutrition
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This recipe tasted great and we were pleasantly surprised on how easy it was, will make it again for sure!
So I am definitely going to be making this recipe soon! It looks amazing! Thank you so much for sharing 🙂
I’d never tried beef korma before. Your recipe was easy to follow and full of delicious flavor. We all enjoyed it, thank you!
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!