Wednesday, 13 June 2012

Slow Cooked Indian Beef Curry

It's that time of year again. The slow cookers are dusted off and have once again found a place on the bench top. This dish is a beautiful change to the normal soups and casseroles that are no doubt filling up your winter menus.  If you don't have a slow cooker, don't worry. I cooked this in a casserole dish in the oven and it was perfect.

While I'm not sure how authentic this curry actually is, it does have some beautiful flavours. It also has a bit of a chilli kick.

I never used to be a big chilli fan. But it is known that you can build up a tolerance to chilli and I believe that to be true as I enjoy it now much more then I used to. I still don't personally cook with it often but I do thoroughly enjoy eating it.

If you're not a massive chilli fan then by all means you can adjust the amount of chilli, or leave it out completely. Although on the other end of the spectrum, if you love chilli feel free to add more. Of course there are ways to help ease the heat of chilli like a glass of milk, natural yoghurt or slices of cucumber and banana.

Ingredients:
1/4 cup plain flour
800gm chuck steak - diced (or any kind of casserole meat)
2 tbl spoons vegetable oil
1 large brown onion - cut into wedges
2 garlic cloves - crushed
4cm piece fresh ginger - peeled and finely grated
1 long red chilli - finely chopped
1/4 cup balti curry paste
400gm can diced tomatoes
1 cinnamon stick
2 cardamom pods - bruised
1/2 cup coriander - chopped
Rice or Naan bread to serve

Slow Cooker Method:
1. Place the flour and the beef in a bag and shake until the beef is coated. Heat the oil in a large fry pan over medium high heat. Cook the beef in batches until browned. Transfer to the dish of a 5 litre capacity slow cooker.

2. Add the onion, garlic and ginger to the pan. Cook, stirring, for 5 minutes or until onion has softened. Add the chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Pour in the tomatoes and 3/4 cup cold water. Bring to the boil. Transfer mixture to the slow cooker. Add the cinnamon and cardamom. Stir. Cover. Turn the slow cooker on low and cook for 5 hours or until meat is tender. Stirring halfway through the cooking time.

3. Remove the cinnamon and cardamom pods. Stir through half the coriander. Serve sprinkled with remaining coriander.

Oven Method:
1. Pre heat oven to 180°C. Place the flour and the beef in a bag and shake until the beef is coated. Heat the oil in a large oven proof casserole dish, over medium high heat. Cook the beef in batches until browned. Remove from the pan and set aside.

2. Add the onion, garlic and ginger to the pan. Cook, stirring, for 5 minutes or until onion has softened. Add the chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Pour in the tomatoes and 1 cup cold water. Bring to the boil. Return the beef to the pot. Add the cinnamon and cardamom. Stir. Cover. Place in the oven and cook for 1.5 hours. Stirring half way through the cooking time.

3. Remove from the oven. Discard the cinnamon and cardamom pods. Stir through half the coriander. Serve sprinkled with remaining coriander.

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