Slow Cooker Curry
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.
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
- Take a slow cooker and heat oil. Fry the meat a little.
- 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.
- Grind all the spice mix to a very fine powder. Add this to the meat.
- Add 750ml to 1 litre water, cover and leave it to tenderise over very low heat.
- It will take about 5-6 hours for chicken and more if using beef.
- 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)
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
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