Slow Cooker Curry

  • 89saves
  • 5hr10min

About this recipe: This Pakistani curry is also known as nihari. Beef is slowly cooked in a wonderful homemade spice mix. Although traditionally eaten as breakfast, you can enjoy it for lunch or dinner.

asholly82

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.

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Reviews (1)

Samd47
by
2

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

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