Slow-Cook Beef Curry Recipe

Serves 4–6
Preparation time 20 minutes
Cooking time 2¼ hours


1 tablespoon groundnut oil
1 large onion, chopped
750 g (1½ lb) stewing steak, cubed
2 tablespoons tomato purée
3 tomatoes, chopped
3 tablespoons fat-free natural yogurt, plus extra to serve
1 teaspoon black onion seeds
salt and pepper
Curry paste
2 teaspoons cumin seeds
1 teaspoon coriander seeds
½ teaspoon fennel seeds
2 garlic cloves, chopped
1 tablespoon peeled and grated fresh root ginger
1–2 small green chillies, according to taste
1 teaspoon ground paprika
1 teaspoon turmeric
2 tablespoons tomato purée
2 tablespoons groundnut oil
25 g (1 oz) coriander leaves, plus extra to garnish

Read also: Thai-Style Beef Salad Recipe

Slow-Cook Beef Curry Recipe

Make the curry paste. Place the whole spices in a small frying pan and dry-fry
over a medium heat for 2–3 minutes, stirring frequently, until fragrant and
beginning to pop. Grind to a powder in or mini chopper. Add to the remaining
curry paste ingredients and blend to a smooth paste.

Heat the oil in a large, heavy-based saucepan over a medium heat, add the onion
and cook for 5–6 minutes or until beginning to colour, stirring occasionally. Add
3 tablespoons of the prepared curry paste and stir-fry for 1–2 minutes to cook the

Stir in the beef and cook for 4–5 minutes or until the meat is browned and well
coated. Stir in the tomato purée, tomatoes and 250 ml (8 fl oz) water. Stir in the
yogurt and bring to the boil, then reduce the heat, cover and simmer very gently
for 2 hours or until tender, adding more liquid if necessary. Alternatively, cook in
a slow cooker.

Season well with salt and pepper, then ladle into bowls. Spoon over extra yogurt
and sprinkle with the black onion seeds and extra coriander. Serve hot with naan
bread and steamed basmati rice, if liked.

For lamb curry with spinach & chickpeas, make the curry as above, replacing
the curry paste with 4 tablespoons ready-made madras or rogan josh curry paste
and the beef with 750 g (1½ lb) cubed lean leg of lamb. Stir a drained 400 g (13
oz) can chickpeas into the curry with the yogurt. Cook as above, stirring in 125 g
(4 oz) baby leaf spinach at the end of the cooking time. Serve with naan bread
and yogurt, if liked.

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