This curry recipe will give you a mild and fruity curry. We have tried a couple of different amounts of chillies and curry powder to experiment and we feel the balance between a fruity taste and a mild curry flavour is just about correct. Neither flavour overpowers the other. But feel free to add some curry powder if you want a hotter curry flavour.
|750g / 1lb 11oz casserole or braising steak|
|Large can (400g) of chopped plum tomatoes|
|1 large cooking apple|
|2 medium onions|
|25g / 1oz of sultanas|
|Juice of half a lemon|
|3cm / 1in stick of ginger|
|2 teaspoons of cumin|
|2 teaspoons of ground coriander|
|1 teaspoon of turmeric|
|2 teaspoons of garam marsala|
|1 garlic clove|
|2 medium sized chilli peppers|
|150ml of beef stock (fresh or two cubes in water)|
|2 level tablespoons of flour (any)|
|A small amount of curry powder if you want to spice up the curry a bit more (optional).|
This is a true one-pot slow cooker meal and we are happy to explain why. Almost all other beef curry recipes call for an extra two steps prior to adding the ingredients to the slow-cooker. The first is to fry the beef; the reason given for this step, almost always, is to colour and seal the beef. This is purely convention and not necessary at all. Cook any beef in a curry sauce for seven hours and it will most definitely brown of its own accord.
As far as sealing the beef is concerned, this is also a waste of time. Take a look at a cube of slow cooked beef and you will see the texture is open because that it how tender beef is when slow cooked. Finally, softening the onions before cooking them is a waste of time, they will soften more than enough in the slow cooker. Save yourself time and washing up, just throw the lot in the slow cooker and leave it to cook on its own.
We use casserole or braising steak rather than stewing steak because it tenderises far better and the final texture is far better for most beef slow cooker dishes.
Recipe by David Marks.
Add all the ingredients to the slow cooker on a low heat. Stir all the ingredients well and leave them to cook for seven hours.
An optional step is stir all the ingredients well half way through slow-cooking to ensure they do not stick to the sides. See Cook's Notes above for the reasons it is not necessary to brown / seal the the beef or fry the onions before slow-cooking them.
Taste the curry half an hour before serving and stir in a small amount of curry powder if it is not hot enough for your taste buds.
Serve the curry on a bed of long grain rice. For lots of ideas on cooking rice Indian style see this page here.