Low FODMAP Beef Korma
Tender beef in a rich, creamy sauce with aromatic spices. A mild and luxurious Indian curry that melts in your mouth.
Instructions
- 1
Heat oil in a large heavy-bottomed pot over medium-high heat.
- 2
Add almonds, ginger, paprika, coriander, turmeric, cinnamon, cardamom, chili powder, and cloves.
- 3
Stir for 30-60 seconds until fragrant.
- 4
Add beef cubes and toss to coat with spices.
- 5
Cook, stirring, for a few minutes until browned on all sides.
- 6
Reduce heat to low and cook for an additional 5 minutes.
- 7
Stir in half of the yogurt and half of the sour cream.
- 8
Cover and simmer gently for 2 hours, stirring regularly to prevent sticking.
- 9
When beef is very tender, stir in remaining yogurt and sour cream.
- 10
Cook until heated through.
- 11
Garnish with fresh cilantro.
- 12
Serve over steamed basmati rice.
FODMAP Notes
Garlic-infused oil provides flavor without FODMAPs. Ground almonds add richness and are low FODMAP in this quantity. Lactose-free yogurt and sour cream keep this curry creamy and safe. All spices used are FODMAP-friendly.
Tips
- 💡 Low and slow is the key to tender beef
- 💡 Use beef chuck if tenderloin is unavailable
- 💡 Add more chili for extra heat
- 💡 Serve with naan or gluten-free flatbread
Recipe Notes
Korma is one of the mildest and most aromatic Indian curries. The long, slow cooking time creates incredibly tender beef in a luscious, creamy sauce.
Substitutions
- Meat: Lamb or chicken thighs
- Dairy-free: Coconut cream instead of dairy
- Nuts: Cashew butter instead of almonds
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze up to 3 months
FODMAP Stacking Note
One serving is low FODMAP. Almonds and dairy are portioned carefully.
Related Recipes
- Low FODMAP Chicken Curry
- Low FODMAP Beef Kofta
- Low FODMAP Tempeh Coconut Curry