- 750g beef for braising (braising steak, chuck, flank etc) cut into chunks
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 3 tbsp oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, crushed
- 5cm piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 cardamom pods
- 1 cinnamon stick
- 1 tbsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- ½ – 1 tsp chilli powder
- 400ml coconut milk (see tip)
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- small bunch coriander, chopped
Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.
Swap the baseYou can make this recipe tomato based if you like – add 400ml passata or a whizzed-up tin of tomatoes instead of the coconut milk.