Beef & Persimmon Korma

Persimmon is an amazing fruit and this was a bit of a concoction when I first decided to put Beef and Persimmon together. But after enjoying this for lunch, I am kicking myself for not making this before!! It was amazing……we have plenty left for dinner and possibly tomorrow’s lunch too!


Spicy Beef and Persimmon Korma

    • 4 Persimmons, cubed
    • 1 Red onion, finely chopped
    • 1 piece 1 inch piece Ginger, finely chopped
    • 3 pieces Thai Green chillies, 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 (adjust to taste)
    • 1/2 bunch Cilantro leaves, fresh, roughly chopped
    • 1 cup chicken or beef stock


Heat oil in a heavy base pot and lightly roast the cumin seeds before stirring in the chopped onions and green chillies. Cook until onions have softened and changed in colour, to a light golden brown. 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. Add all the spices, the crushed tomatoes 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. This dish can be cooked in a slow cooker by combining all the ingredients at Stage 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 of even Naan bread. If you don’t have fresh cilantro leaves, as I didn’t today, I used 3 tbsp of dried fenugreek leaves instead as I love how it changes the essence of a dish instantly!


4 thoughts on “Beef & Persimmon Korma

  1. I just wanted to let you know that my husband and I just made this recipe and it changed our entire perception of persimmons. Neither of us like them but we’ve been getting a lot of them in our CSA box, and this was the only savory persimmon recipe we could find. It turned out perfectly, and we will definitely be making it again. Thanks!

  2. We made this last night, very aromatic and tasty. When were we supposed to add the stock? And we used fat free yogurt which slightly curdled so, I recommend yogurt with some fat. Thanks!

    1. Thanks for trying the recipe Beth, and for your kind words. You can still use fat free yogurt, but if you first whisk in a tablespoon of plain flour into the yogurt, it won’t curdle. I like to use chickpea flour, to keep it gluten free. Also, lower the temperature by removing it off the heat just to add the fat free yogurt and don’t let it come to a ‘big’ boil on high heat, but instead let it simmer slowly, the yogurt will never curdle. Once the yogurt is cooked and blended in, it’s no problem.

      Once the spices / meat is roasted, stock can be added at any time as it lowers the temperature and makes the curry sauce smooth and flavourful. Glad you enjoyed the curry. Thanks!

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