Spicy beef and persimmon korma from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for chicken stock.

  • Miquette on November 04, 2013

    I thought the flavor was really nice but SERIOUSLY regret using the stick blender as it had the texture of baby food despite blending only a little. I don't think the flavor was improved either, although maybe it's because I used two really soft persimmons and two firmer diced so no blending was necessary. Next time I might try with lamb.

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