The best thing about this beef curry is that it is cooked over 7 hours. The result is melt-in-your-mouth meat and a flavour sensation! If you don’t like ‘hot’ then you can temper it to your flavour but swapping your curry paste. I’ve used a Vindalho Masala, but you could use a Madras or Rogan Josh.
I don’t cook a lot of curry at my place, but this one was well worth the effort (which is minimal really, because the slow cooker is actually doing all the hard stuff). This goes perfectly with a serving of rice or some naan.
- 1/4 cup plain flour
- 1kg gravy beef, cut into pieces
- 2 tbsp oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 4cm piece of ginger, peeled and grated
- 1 long red chilli, finely chopped
- 3/4 cup Indian curry paste (I used Vindalho Masala), to taste
- 400ml light coconut milk
- 1 tsp vegetable stock powder
- 1 cinnamon stick
- 1 bay leaf
- Place flour and beef in a ziplock bag and season with salt and pepper. Seal and shake so the flour coats the beef.
- Heat oil in a pan over medium heat. Cook the beef in small batches for approximately 3 minutes. Place in slow cooker.
- Add onion, garlic and ginger to the same pan ad cook for 4-5 minutes.
- Add the chilli and the curry paste. Cook for 1 minute, or until fragrant.
- Add coconut milk, stock powder and 3/4 cup cold water. Bring to the boil and then transfer to slow cooker.
- Add cinnamon stick and bay leaf, stir to combine.
- Cover and cook on LOW heat for 7 hours.
- Remove cinnamon stick and bay leaf before serving.