Slow-cooker Indian beef

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Filed Under: chef secrets by chef montaser masoud

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Take the family on a global tour with this hearty Indian beef curry.by chef montaser masoud

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Ingredients [?]

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  • add   Ingredients Nutrition
  • add   1/4 cup plain flour
  • add   800g diced chuck steak
  • add   2 tablespoons vegetable oil
  • add   1 large brown onion, cut into thin wedges
  • add   2 garlic cloves, crushed
  • add   4cm piece fresh ginger, peeled, grated
  • add   1 long red chilli, finely chopped
  • add   1/4 cup balti curry paste
  • add   400g can diced tomatoes
  • add   1 cinnamon stick
  • add   2 cardamom pods, bruised
  • add   1/2 cup chopped fresh coriander leaves
  • add   Warmed naan bread, to serve

Instructions

  1. Method Notes
  2. Step 1
  3. Place flour and beef in a large snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 5 litre-capacity slow-cooker.
  4. Step 2
  5. Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until onion has softened. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon and cardamom. Stir to combine. Cover. Turn slow-cooker on low. Cook for 5 1/2 hours or until beef is tender, stirring halfway during cooking.
  6. Step 3
  7. Remove and discard cinnamon and cardamom pods. Stir through half the coriander. Sprinkle with remaining coriander and serve with naan.

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