Side Pannel
Slow Cooker Beef Curry
Slow Cooker Beef Curry
- Recipe Submitted by maryjosh on 09/25/2018
Ingredients List
- 1.5 kg Chuck steak
- 200 g Plain yoghurt
- 200 g Curry spice paste I used Tikka, but use whichever is your favourite
- 1 tsp Olive oil
- 250 g Onion Peeled and chopped (about 2 large)
- 4 Cloves Garlic Peeled and chopped
- 1 Inch piece Fresh ginger Peeled and chopped finely
- 2 tbsp Cumin seeds
- 400 g Tin of tomatoes
- 4 tbsp Garam Masala
- 1 tsp Sea salt
- 1 Beef stock cube
- 250 g Spinach leaves Fresh or frozen is fine
- 20 g Coriander Optional
Directions
Marinade your steak pieces with the yoghurt and curry paste, overnight or for at least 2 hours if possible.
When you're ready to cook, heat the oil in a pan (or in your slow cooker bowl if suitable for use on the hob). Fry off your onions, garlic and ginger until starting to soften (about 5 minutes). Add the cumin seeds and cook for a further 5 minutes. Remove from the pan and set aside.
Fry off the beef pieces in batches until starting to brown. Don't worry that it will look a little wet with the yoghurt, if you use a high heat it will still brown.
Add the onion mixture, browned meat, tomatoes, HALF of the Garam Masala (2 tbsp), the sea salt and beef stock cube, crumbled. Give everything a good stir, pop the lid on and cook for 4 hours on HIGH or 6 hours on LOW.
Add the remaining Garam Masala and spinach, mix in thoroughly and leave for a few minutes to wilt. (If you're using frozen spinach this may take a little longer, allow 15 minutes or so extra).
Stir thoroughly and serve with coriander (if using).
When you're ready to cook, heat the oil in a pan (or in your slow cooker bowl if suitable for use on the hob). Fry off your onions, garlic and ginger until starting to soften (about 5 minutes). Add the cumin seeds and cook for a further 5 minutes. Remove from the pan and set aside.
Fry off the beef pieces in batches until starting to brown. Don't worry that it will look a little wet with the yoghurt, if you use a high heat it will still brown.
Add the onion mixture, browned meat, tomatoes, HALF of the Garam Masala (2 tbsp), the sea salt and beef stock cube, crumbled. Give everything a good stir, pop the lid on and cook for 4 hours on HIGH or 6 hours on LOW.
Add the remaining Garam Masala and spinach, mix in thoroughly and leave for a few minutes to wilt. (If you're using frozen spinach this may take a little longer, allow 15 minutes or so extra).
Stir thoroughly and serve with coriander (if using).
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
