Madras Beef Curry (Slow Cooker version)
This easy to make beef curry uses a jar of curry sauce and is cooked in the slow cooker. Just pop the ingredients in the slow cooker, switch on and leave to cook slowly.
Ingredients
- 675g chuck steak, cut into 2.5cm cubes or boneless lamb leg or shoulder, cut into 2.5cm cubes
- 1 tablespoon rapeseed or sunflower oil
- 2 medium onions, peeled and sliced
- 2 garlic cloves, peeled and crushed or 1 teaspoon garlic puree
- 1 x 420-450g jar Madras curry sauce or similar
- 300ml good, hot beef stock
- 3 tablespoons natural yogurt
- Small handful freshly chopped coriander leaves, to garnish
Method
- Put all the ingredients except the yogurt and coriander in large slow cooker.
Turn the slow cooker on HiGH for 4-6 hours or LOW for 8-10 hours or according to your manufacturers' handbook.
30 minutes before the end of the cooking time add the yogurt and continue to cook for the remainder of the cooking time.
- Season if required, garnish with the coriander and serve the curry with rice or naan bread or poppadoms and a selection on chutneys.
This recipe works well with shin of beef too. If preferred replace the beef with boneless lamb leg, cut into cubes. If you prefer a hotter curry stir through 1 teaspoon dried chilli flakes or hot pepper sauce.
Nutrition
Each serving provides:
- Energy
- 243kcal
- Fat
- 10.3g
- Saturates
- 2.2g
- Carbs
- 11g
- Sugars
- 7.4g
- Fibre
- 2.3g
- Protein
- 26.8g
- Salt
- 1.4g
