Slow cooked beef curry

Recipe by:

I often cook a big batch of this curry on the weekend and then enjoy the leftovers midweek when time is tight

Slow cooked beef curry

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

240

MINUTES

CUISINE

Indian

COURSE

Main

Method

  1. Heat the oil in a large saucepan, add the beef and cook until lightly browned.

  2. Add the onion and fry until it starts to brown.

  3. Add the garlic and ginger and fry for a further 2-3 minutes.

  4. Add this with the tomato paste, passata, potatoes and spices to the slow cooker, along with the water and cook on high for four hours.

  5. Once cooked, transfer to warmed serving bowls and top with the mint, yoghurt and almonds. Alternatively, allow to cool fully then store in an airtight container in the fridge. Enjoy!

Ingredients

  • 2 tbsp rapeseed oil

  • 800g beef pieces, you can get these from your butcher

  • 2 onions, thinly sliced

  • 4 garlic cloves, minced

  • 2-inch piece of ginger, grated

  • 3 tbs tomato paste

  • 500g baby potatoes

  • 1L passata

  • ½ tsp cayenne pepper

  • 2 tsp garam masala

  • 1 tsp cinnamon

  • 2 tsp turmeric

  • 2 tsp cumin

  • 2 tsp salt

  • 200ml water

  • 200g natural yoghurt

  • Small bunch of fresh mint, roughly chopped

  • Handful of flaked almonds, lightly toasted.

Method

  1. Heat the oil in a large saucepan, add the beef and cook until lightly browned.

  2. Add the onion and fry until it starts to brown.

  3. Add the garlic and ginger and fry for a further 2-3 minutes.

  4. Add this with the tomato paste, passata, potatoes and spices to the slow cooker, along with the water and cook on high for four hours.

  5. Once cooked, transfer to warmed serving bowls and top with the mint, yoghurt and almonds. Alternatively, allow to cool fully then store in an airtight container in the fridge. Enjoy!