Tender beef shanks slow-cooked in a rich, aromatic korma sauce with coconut milk, tomatoes, warm Indian spices, and garam masala. This slow cooker beef korma needs very little hands-on prep and cooks until the beef is fall-apart tender.
Ingredients
1½kg(3lbs)Veal or beef shanksOr stew beef (about 4 shanks)
1½cup(12oz)crushed tomatoes
½cupdeep fried onion flakes or ½ cup dried onion flakes or ¼ cup onion granules
In the Slow cooker or Crockpot, add the veggies, whole spices, and spice powders. Add the coconut milk. 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.
1½ kg Veal or beef shanks
Place the lid on the slow cooker and set it to cook. Cook it for 8 hours on low or 6 hours on high.
30 minutes before the cooking time is up, add the cornstarch slurry and stir 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you