Slow Cooker Beef Curry
Who doesn't love a good curry? My recipes for slow cooker beef curry is not only packed with flavour and spice, but it can be cooking away whilst you're off doing something else and it is also healthy without any of the fat of lots of more traditional offerings.
For the Marinade:
160ml fat-free natural yoghurt
1 tsp sea salt flakes
1kg beef shin, cut into bite-sized chunks
1 tsp cumin, ground coriander & turmeric
For the Curry:
2 large onions, sliced
2 tbsp ground coriander
1 1/2 tbsp ground cumin
8 cardamon pods
1 tsp turmeric
2 tsp garam marsala
1 tbsp lazy chillies
2 fresh red chillies, thinly sliced, seeds removed
3 garlic cloves, crushed
2 tbsp of ginger puree
2 tbsp tomato ketchup
500ml beef stock, (i use two oxo cubes)
400g tinned chopped tomatoes
Juice of half a lemon
A good handful of fresh coriander, chopped.
Place all of the marinade ingredients into a bowl and mix to combine. Cover and chill overnight in the fridge.
The next day, heat a large frying pan and fry the beef for 5 mins, there is usually a fair bit of watery liquid which comes off the beef, drain as much as you can.
Add in the onions, and reduce the heat, cook for a further 3-4 mins until the onion starts to soften. Add in all of the spices, chillies, garlic and ginger, season well with salt and pepper and cook for a further 3-4 mins. Stir through the ketchup, stock, tomatoes and lemon juice.
Tip the whole lot into the slow cooker and cook on high for 4 hours or on low for 6 hours.
Once cooked, check the seasoning, sprinkle with lots of fresh coriander and serve with rice.