Slow cooked beef curry
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
240
MINUTES
CUISINE
Indian
COURSE
Main
Method
Heat the oil in a large saucepan, add the beef and cook until lightly browned.
Add the onion and fry until it starts to brown.
Add the garlic and ginger and fry for a further 2-3 minutes.
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.
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
Heat the oil in a large saucepan, add the beef and cook until lightly browned.
Add the onion and fry until it starts to brown.
Add the garlic and ginger and fry for a further 2-3 minutes.
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.
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!
