SLOW COOKER INDIAN BEEF
| INGREDIENTS 1/4 cup plain flour 800g diced beef chuck steak 2 tablespoons vegetable oil 1 large brown onion, cut into thin wedges 2 garlic cloves, crushed 4cm piece fresh ginger, peeled, grated 1 long red chilli, finely chopped 1/4 cup balti curry paste 400g can diced tomatoes 1 cinnamon stick 2 cardamom pods, bruised 1/2 cup chopped fresh coriander leaves Warmed naan bread, to serve | HOW TO MAKE
1.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.
2.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.
3.Remove and discard cinnamon and cardamom pods. Stir through half the coriander. Sprinkle with remaining coriander and serve with naan.
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NOTES
Prepare in advance: Make entire recipe. Cool completely. Store in an airtight container. Refrigerate for up to 3 days.
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