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).
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