Slow cooked beef curry

The other morning small person declared she wanted beef curry for tea that night, as I hadn’t written a meal plan and was short of ideas I decided this was one of her better suggestions. Also I had a few days annual leave and the opportunity to cook beef on a low temperature all day presented itself.

This recipe is an amalgamation of several I read online and, because small person does not like hot spice, without too much heat in it.

Ingredients

500g beef (I used stewing steak)
1 onion
1 red pepper
200g mushrooms
2 garlic cloves
Tbsp fresh garlic
1 medium green chilli
1 tbsp garam masala
1 tbsp ground coriander
1 tbsp ground cumin
Tin of chopped tomatoes
Small pot of natural yogurt
Handful chopped coriander

Add some oil to a pot and soften the chopped onions and pepper. Throw in the mushrooms stir well and leave for a few minutes to cook. Put the garlic and ginger in a professor with a little oil and make a paste. Add this to the pot along with the garlic-ginger paste, cook for a minute or so. Put in the beef and stir until browned, then add in all the slices. Again stir until coated and cook for a minute.

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Now mix in the tinned tomatoes. I cooked this at Gas Mark 1 for 3 hours and added extra liquid by filling the tin with water and adding that too, in a slow cooker or on the hob you may not need additional liquid but keep an eye on it. After three hours I turned out the oven but left the pot in there for another hour.

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Once ready to serve, heat on the hob and stir in yogurt and chopped coriander. I added extra crème fraiche to keep the heat to a minimum for small person. We had this with rice and naan bread.

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