Name: Slow-cooker Indian beef
Prep time: 15 min
Cook time: 350 min
Total time: 365 min
Yield: 1
Cuisine: indian
Ingredients: 62.50 ml plain flour; 800g diced beef chuck steak; 36.80 gm vegetable oil; 1 large brown onion, cut into thin wedges; 2 garlic cloves, crushed; 4cm piece fresh ginger, peeled, grated; 1 long red chilli, finely chopped; 87.50 gm Rogan Josh curry paste; 400g can diced tomatoes; 1 cinnamon stick; 2 cardamom pods, bruised; 125.00 ml chopped fresh coriander leaves; Warmed naan bread, to serve

Slow-cooker Indian beef

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Prep Time:
15 minutes

Cook Time:
350 minutes

Total Time:
365 minutes

Transport your family with this flavorful Indian beef curry.

Ingredients:

62.50 ml plain flour
800g diced beef chuck steak
36.80 gm vegetable oil
1 large brown onion, cut into thin wedges
4cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
87.50 gm Rogan Josh curry paste
400g can diced tomatoes
1 cinnamon stick
2 cardamom pods, bruised
125.00 ml chopped fresh coriander leaves
Warmed naan bread, to serve

Instructions:

Place flour and beef in a large snap-lock bag, add salt and pepper, and seal. Shake to coat evenly. Heat oil in a large saucepan over medium-high heat, and brown beef in batches for 3 to 4 minutes. Transfer to a 5 litre-capacity slow-cooker.
Sauté onion, garlic, and ginger in a pan until onion softens, about 4 to 5 minutes. Stir in chili and curry paste. Let cook for 1 minute until fragrant. Add tomatoes and 3/4 cup of cold water. Bring to a boil, then transfer to a slow cooker. Mix in cinnamon and cardamom. Cover and cook on low for 5 1/2 hours until beef is tender, stirring halfway through.
Remove the cinnamon and cardamom pods, then stir in half of the coriander. Sprinkle the remaining coriander on top and serve with naan.

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