About this recipe:This hearty, spicy beef curry is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made hob also. Great served over mashed potatoes or rice.
Heat the olive oil in a frying pan over medium heat, and brown the beef on all sides. Remove from pan, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger and chilli in the pan for 2 minutes, until tender, and season with curry powder. Mix in the chopped tomatoes.
Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the pan mixture into the slow cooker, and mix in the beef stock.
made this on Saturday,omitted the oil and used 1cal for frying,it was the best curry recipe I`ve made yet.served it with basmati and a small salad although I may just add the extra veg to the recipe next time - 28 Nov 2011