About this recipe:This is my version of a favourite curry of mine. For a creamier curry, stir in a few tablespoons of plain yoghurt just before serving.
1 tablespoon vegetable oil
1kg blade or chuck steak, sliced into chunks
2 onions, diced
4 cloves garlic
1 teaspoon diced fresh ginger
2 green chillies, sliced
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cardamom pods
125ml beef stock
1 bay leaf
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Method Prep:20min › Cook:5hr › Ready in:5hr20min
Heat the oil in a large frying pan and brown the beef in batches. Transfer the beef to the slow cooker but keep the pan for the next step.
Add onions to pan and cook until softened, about 3 to 5 minutes. Stir in garlic, ginger, chillies, cumin, coriander, turmeric, salt, pepper, cardamom and cloves. Cook for one minute. Add stock and bay leaf and bring to a simmer.
Pour the onion mixture over the beef in the slow cooker and stir. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until beef is very tender.