slow cooked spicy beef curry
Slow cooking beef makes use of the often budget-friendly tough, lean cuts. These don’t have as much fat, but they do have something called collagen. Connective tissue. This breaks down over long cooking, rendering the meat tender and super tasty.
Per serving : 224kCal / Carbs 18g / Protein 28g / Fat 4g
Ingredients
MARINADE
150ml low-fat natural yoghurt
1kg lean casserole steak (3cm chunks)
1 tsp ground cumin
1 tsp ground coriander
1 ground turmeric
CURRY
1 tbsp olive oil
1 white onion, diced
2 tbsp ground coriander
1 1/2 tbsp ground cumin
6 cardamon pods
1 tsp ground tumeric
2 tsp garam masala
1/2 tsp black pepper
4 dried kashmiri chillies
1 green chilli
3 garlic cloves, crushed
1 3cm piece of ginger, peeled and grated
2 tbsp tomato paste
1 tin chopped tomatoes
1/2ltr beef stock
1 lemon, juiced
How to make it
- MARINADE
- Begin by combining the ingredients for the marinade in a large bowl making sure to mix well. Once the marinade has come together, add the steak and massage the marinade into the meat so that it absorbs the delicious flavours.
- Cover with kitchen wrap and place the steak in the fridge for 2 hours.
- CURRY
- Heat the oil in a large frying pan and cook the marinated steak for 5 minutes until it has sealed. Add the onions to the pan and gently sauté them until they have softened and are turning translucent.
- Add the coriander, cumin, cardamom, turmeric, garam masala, black pepper, Kashmiri chillies, fresh chillies, garlic and ginger to the pan and let them cook for 4 minutes, by which point the spices will smell aromatic.
- Stir in the tomato paste, stock, chopped tomatoes and lemon juice.
- Bring the sauce to a simmer before transferring the curry to a slow cooker and cook on high for 3 hours.
- Once the meat is tender and the sauce looks rich and moreish, season to perfection.
- To serve, scatter over some freshly chopped coriander for some added freshness and enjoy.