A recipe which is great to make in bulk, I had some for my lunch the next day and put some in the freezer for a future dinner. Requires a little extra attention at the start to really build the flavour, but you can skip if time poor.
I served mine up with cauliflower rice (fried off with some soy sauce and sprinkle of turmeric), broccoli (for extra veggies) and some yogurt and tamarind sauce.
Ingredients
Serves 6
750kg stewing steak (e.g. beef shin), chopped into chunks
1 tbsp peanut butter
2 white onions, diced
2.5 tbsp Garam masala
1 tbsp cumin
3 chillies, diced (medium spice)
1 cans chopped tomatoes
100 ml beef stock
2 tbsp tomato purée
5 cloves garlic, crushed
Directions
Heat some oil in a pan, fry off the onions with rhe garam masala and cumin and leave on a low to medium heat for 5-10 mins to infuse the spices
Remove and add the beef to brown off, which may need to be done in batches.
Add all the ingredients to the slow cooker and mix
Cook on 4 hours on high or 8 hours on low
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