Make Ahead

Spicy Beef and Persimmon Korma

by:
January 22, 2013
5
1 Ratings
Spicy Beef and Persimmon Korma
Photo by James Ransom
  • Serves 4
Author Notes

I love cooking fruits and meats together, especially if I am making a good old fashioned spicy korma. Did you know there are literally thousands of different types of kormas? Persimmons have the beautiful sturdy texture and sweet tangy taste that I thought would go well with beef. However, the down and dirty truth is that I really wanted to participate in this competition but I didn't have tons of ingredients in the house. There were 4 hours left before the contest ended and I had to create something. My husband encouraged me and I just created a dish that I had no idea how it would turn out. This is the first time I have ever made it and I think I am going to be making it again! —Ginni Kelley

Test Kitchen Notes

Wonderful spiciness and a great tang! The first spoonful surprises your palate with the sweet tanginess of persimmons, and the second with an amazing hit of spice. This was a fabulous korma and I am so glad that I got to try it! Definitely a recipe to keep. Note that I did use a hand blender to purée, suggested by Ginni, which intensified the flavors as even more. —Diane21

What You'll Need
Ingredients
  • 4 persimmons, cubed
  • 1 red onion, finely chopped
  • 1 1-inch ginger, finely chopped
  • 3 Thai green chilis, finely chopped (adjust to taste)
  • 1 tablespoon cumin seeds
  • 2 tablespoons grapeseed oil (or any other cooking oil)
  • 1 pound lean minced beef
  • 1.5 cups crushed tomatoes
  • 2 tablespoons garam masala
  • 1 tablespoon black pepper
  • 1 tablespoon coriander powder
  • 1/4 teaspoon mace powder
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon clove powder
  • 1 tablespoon turmeric powder
  • 1 cup Greek Balkan yogurt
  • 1 tablespoon salt
  • 1/2 bunch fresh cilantro leaves, roughly chopped
  • 1 cup chicken or beef stock
Directions
  1. Heat oil in a heavy base pot and lightly roast the cumin seeds before stirring in the chopped onions and green chilis. Cook until onions have softened and changed in color, to a light golden brown.
  2. Add the cubed persimmons, stir well and add the minced beef. Cover the pot, reduce the heat to a low medium and let it cook for about 15 minutes, stirring occasionally in case they are sticking at the bottom. Sprinkle a little water if they are sticking too much. I didn't need to add water, as I kept an eye on them and stirred them from time to time.
  3. Add all the spices, the crushed tomatoes, and the chicken or beef stock and stir well. Stir in the yogurt and cover the pot and let this simmer for another 10 minutes or until the fruit has softened a little. Sprinkle the fresh cilantro leaves on top and serve with basmati rice.
  4. This dish can be cooked in a slow cooker by combining all the ingredients at step 2. It can be made ahead like any other curry and will keep well for 3 days in the refrigerator. Just warm up and serve with a fresh bowl of rice or even naan bread.
  5. If you don't have fresh cilantro leaves -- as I didn't have any today -- I used 3 tablespoons of dried fenugreek leaves instead, as I love how it changes the essence of a dish instantly!
  6. Using a hand blender if you blitz the korma for only 1 minute, so that you still have some pieces of Persimmon in the Korma but the majority of it is pureed, the flavours turn out amazing. I added a little bit more stock after I pureed the Korma, and adjusted the salt and chillies for the 'heat'. Yum!
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  • BoulderGalinTokyo
    BoulderGalinTokyo
  • QueenSashy
    QueenSashy
  • Ginni Kelley
    Ginni Kelley
  • maggiesara
    maggiesara

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10 Reviews

maggiesara
maggiesara February 3, 2016
I'm afraid I found this extremely underwhelming, and a sad end for the last of the season's persimmons. The fruit was all but lost, adding nothing but a vaguely sweet mush that could have been achieved with applesauce. The huge amount of liquid -- easily more than three cups -- produced a watery, brothy texture that took a good 30 minutes to reduce down to a binding consistency. Simmering the yogurt for 10 minutes left it grainy and mildly unpleasant, as will typically happen when yogurt splits. And finally, I found the flavor muddy and dull, with none of the spices shining through (and these spices were super-fresh: I grind my own). I wound up "doctoring" the dish -- I stirred in some lime pickle and also some tamarind paste -- to the point where it's fine, and I don't mind eating it. But all in all, I found it disappointing. Also, I'm afraid the format of the recipe drove me crazy. It's basic recipe convention to list ingredients in the order in which they get used -- a convention this recipe pays no attention to. And while fresh ginger appears in the list of ingredients, there is no direction given for its use (I three mine in shortly after the chilies). Oh, and finally, "cubed" persimmon is kind of useless as a direction -- 5" cubes? 1/4" cubes? I don't mean to be a grouch, but I do feel as though I spent a decent amount of time -- and the LAST OF MY LOVELY PERSIMMONS!!! -- on an uninteresting dish of food.
 
BoulderGalinTokyo
BoulderGalinTokyo November 17, 2013
Excellent savory use of persimmons! We loved the flavors of spice with the sweetness of the persimmons. I used one over-ripe Hachima and 3 Fuyu persimmons. It was even better the next day! Thank you for a great recipe!
 
Ginni K.
Ginni K. November 17, 2013
Thank you! I'm so happy that you liked it and enjoyed it.
 
BoulderGalinTokyo
BoulderGalinTokyo February 11, 2013
Looks like a wonderful combination of flavors! Congrats on CP. Will try in the fall when persimmons are back on the market. Now that recipes are out of the test stage, you can edit your recipe to add your changes. Click on your name, then the recipe, and under the picture is the EDIT button.
 
Ginni K.
Ginni K. February 11, 2013
Thank you !! I just edited the recipe ...
Would love to know how you like it when you get a chance to try it
 
QueenSashy
QueenSashy February 7, 2013
Congrats on the CP, I loved the dish from day one!
 
Ginni K.
Ginni K. February 7, 2013
Thank you
 
Ginni K.
Ginni K. January 23, 2013
I blitzed the korma with a hand blender (as I have a fussy eater at home), and added a little bit more salt and some chillies to even out the flavour, and it was even better than the recipe above. I wish I could add this to the recipe now, but its too late. However, I would strongly suggest trying this, its amazing! Even better the next day over a baked potato and some cheese :)
 
Ginni K.
Ginni K. January 23, 2013
Thank you!Let me know how you find it .....
 
QueenSashy
QueenSashy January 23, 2013
Love beef, love korma, cannot wait to try this...