What Were Eating Slow Cooker Beef Curry

Curry is one of the of the most favoured dishes in the country, and we are no different from everyone else.

So we have sought out this ideal way of cooking melt in the mouth beef with bags of flavour. Using the slow cooker ensures this, allowing you to carry on with your daily duties and not having to stand over the cooking pot!

Keep in mind this recipe requires plenty of time to cook and will also feed 4-6 people.

Ingredients

* 4 tablespoons of sunflower oil
* 800g/12oz beef braising steak (cut into 3cm pieces)
* 2 onions (finely chopped)
* 4 garlic cloves (finely chopped)
* 2-3 chillies (finely chopped)
* 2.5cm pieces fresh root ginger
* 4 teaspoons of ground cumin
* 4 teaspoons of ground coriander
* 2 teaspoons of ground turmeric
* 2x 400g can of chopped tomatoes
* 2 teaspoons of garam masala
* 200g of natural yoghurt
* Small handful of fresh chopped coriander

Preparation Method

1. Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes or until its browned allover. Then tip the beef into the slow cooker.

2. Heat the remaining oil in the pan and fry the onions for 5 minutes, then add the chopped garlic, 2 chopped chillies and ginger, frying for another 2-3 minutes.

3. Now add the spices (cumin, ground coriander, turmeric) to the frying pan with the onions and cook for a further minute, the pour into the slow cooker with the beef.

4. Add the 2 cans of chopped tomatoes to the slow cooker, fill one of the cans with water and also add that to the slow cooker.

5. Stir together, pressing everything down so that it is covered with liquid and cook on low heat for at least 8 hours.

6. 30 minutes before serving, stir in the garam masala and yoghurt, season to taste with salt and a little more chilli. Stir and cook for the remaining 30 minutes, the stir in the fresh coriander before serving.

7. To complete the meal servive with rice and a warm naan bread fresh from the oven.


Courtesy of BBC Food and Rachel Manley.