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.
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