Slow cooker curry

    (5)
    5 hours 10 min

    This Pakistani curry is also known as nihari. Beef is slowly cooked in a wonderful homemade spice mix.


    12 people made this

    Ingredients
    Serves: 6 

    • 500g beef (or chicken), cut into chunks
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ginger paste
    • 1 teaspoon pepper
    • 1 teaspoon chilli powder
    • 4 tablespoons oil
    • 3 tablespoons flour
    • salt to taste
    • For the Spice Mix
    • 2 teaspoons fennel seeds
    • 2 small cardamom pods, seeds only
    • 2 whole cardamom pods
    • 2 teaspoons coriander seeds
    • 1/2 teaspoon whole black peppercorns
    • 1/2 teaspoon cumin seeds
    • 10 cloves
    • 1 cinnamon stick
    • 1 bay leaf
    • 1/4 teaspoon ground nutmeg
    • sliced onion, coriander, ginger and green chillies for garnish (optional)

    Method
    Prep:10min  ›  Cook:5hr  ›  Ready in:5hr10min 

    1. Take a slow cooker and heat oil. Fry the meat a little.
    2. Mix in salt, chili powder, turmeric, ground coriander, pepper and ginger paste. Pour in a little water. Mix flour in 125ml water. Add this mixture to the meat and boil it.
    3. Grind all the spice mix to a very fine powder. Add this to the meat.
    4. Add 750ml to 1 litre water, cover and leave it to tenderise over very low heat.
    5. It will take about 5-6 hours for chicken and more if using beef.
    6. Fry some sliced onions in oil until golden brown. Garnish dish with onions, fresh coriander, ginger and green chillies. Serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (6)

    by
    3

    far too much water for the slow cooker. Was very watery sauce. Spicing was nice though. So if cook again will just barely cover meat and hopefully that will make a good flavour.  -  07 May 2013

    by
    0

    I thought this was a pretty horrible recipe. There are WAY too many spices to put it bluntly. I followed the recipe precisely and the resulting meat, though tender, has an extremely strong flavour that that ends up cancelling itself out from so many and just too much spice. We could not name any spice that came to mind when eating this dish. What a horrible waste of time and money. I will never attempt any similar recipe ever again.  -  11 Sep 2013  (Review from Allrecipes AU | NZ)

    by
    0

    I left out the chilli due to small children, and added a squeeze of lemon at the end. I served it with a vegetable biriyani (http://allrecipes.com.au/recipe/7144/mixed-vegetable-biryani.aspx)  -  15 Sep 2009  (Review from Allrecipes AU | NZ)

    Write a review

    Click on stars to rate
    See all 6 collections