Slow-cooked beef Madras curry

While every ingredient in this recipe helps make this meal delicious, the undeniable star of this dish is definitely the tender, melt-in-your-mouth beef that you can only achieve with the help of a slow-cooker. This recipe is great for whipping up the morning before a busy night as it can cook throughout the day and be ready to serve up for dinner without any extra effort. Don’t forget to serve it up on a bed of fluffy rice and with a side of naan bread to truly complete those delicious Indian flavours!

Ingredients

• 1/4 cup plain flour
• 1 kg gravy beef, cut into pieces
• 2 tbs oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 4 cm ginger peeled grated
• 1 long red chilli finely chopped
• 3/4 cup Madras Indian curry paste
• 400 ml light coconut milk
• 1 tsp vegetable stock powder
• 1 cinnamon stick
• 1 bay leaf

Method

1. Add flour and beef to a zip lock bag. Season with salt and pepper. Seal and shake well to generously coat beef. Heat oil in a pan over medium heat.
2. Cook beef, in batches, for about 3 minutes or until browned. Transfer to slow-cooker. Add onion, garlic and ginger to pan. Cook for 4 minutes. Add chilli and curry paste to pan. Cook for 1 minute or until aromatic. Add coconut milk, stock powder and 3/4 cup cold water. Bring mixture to the boil. Carefully transfer to slow cooker.
3. Add cinnamon stick and bay leaf to slow cooker. Stir well to combine. Cover and cook on low for 7 hours.
4. Remove cinnamon stick and bay leaf. Ladle into serving plates. Serve.