Slow cooker ginger beef curry

    Slow cooker ginger beef curry

    Recipe photo: Slow cooker ginger beef curry
    1

    Slow cooker ginger beef curry

    (27)
    8hr25min


    23 people made this

    About this recipe: The ginger, cinnamon, cumin, coriander and cardamon in this recipe make a very aromatic beef curry. The whole house smells wonderful as it cooks! Serve with rice.

    Ingredients
    Serves: 10 

    • 2 tablespoons plain flour
    • 1.2kg braising steak, cut into 5cm strips
    • 160ml water
    • 85g tomato puree
    • 2 large onions, finely chopped
    • 3 tablespoons grated fresh ginger
    • 6 cloves garlic, minced
    • 1 (5cm) cinnamon stick
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground paprika
    • 2 tablespoons ground cumin
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground cayenne pepper
    • 1/4 teaspoon ground nutmeg
    • salt to taste
    • 1 tablespoon freshly chopped coriander

    Method
    Prep:25min  ›  Cook:8hr  ›  Ready in:8hr25min 

    1. Place beef and flour in a large, resealable food bag. Shake to coat beef with flour. In a small bowl, mix tomato puree and water.
    2. Combine onions, ginger, garlic, cinnamon stick, turmeric and paprika in the slow cooker. Add beef and sprinkle with cumin, coriander, cardamom, cloves, cayenne pepper and nutmeg. Pour tomato liquid mixture over the beef. Cover, and cook on LOW setting until beef is very tender, about 8 hours.
    3. When ready to serve, season to taste with salt, and stir in fresh coriander.
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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (22)

    MarieBarnett
    0

    Was very disappointed with this recipe. Smelled lovely whilst cooking but the taste wasn't there. Thought it was very bland.  -  14 Jan 2016

    by
    21

    This was wonderful! Note that it took about 30 minutes to prepare. I added 2 large peeled and sliced russet potatoes. I used 1/2 of a large onion, cut in 'rings,' instead of chopping the onions, and a smaller cut of meat; I cut the cayenne pepper down to 1/8 tsp. to make it less spicy. I would recommend mixing the spices with the tomato mixture; otherwise, they 'bake' on the top, and don't get mixed in. I added 1/2 tsp. salt before cooking, then another 1/2 tsp. after. Will definitely make again! Thanks for the recipe!  -  10 Sep 2003  (Review from Allrecipes US | Canada)

    by
    14

    I came home expecting my house to smell wonderful with this combination of spices, but instead of a wonderful smell, I was greeted by this pungent stench. Even though the smell was unappetizing, I decided to taste it anyway hoping that it tasted better than it smelled (like corned beef and cabbage tastes better than it smells), but unfortuantely for me, it tasted exactly like it smelled. I wasted money on this recipe because I had to throw it away since no one in my house would touch it. It even took me three days to get rid of the smell from the house. I am a lover of curry, but this recipe is definitely not for me. It should not even get a 1 star, but that was as low as I could rate it.  -  28 Feb 2003  (Review from Allrecipes US | Canada)

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