For a number of reasons; holidays and a technology meltdown, Slow Cooker Sunday had a break for a couple of weeks, but we’re back. Feel free to share your own recipes by either linking to an old or new recipe on your own blog, a recipe on the net that you love or you can also leave your recipe in the comments section.
Unfortunately, my hubby has deleted the photos of this recipe. However, we all really rated it and it was incredibly easy to make. One of the things I like most about slow cooking is that it allows you to use cheaper cuts of meat, and we’re always looking for ways to pinch the pennies, as it cooks slowly all day even the toughest cuts of meat melt in your mouth.
Slow Cooker Setting: Low
Cooking time: 6-8 hours
- 2 TBSP of vegetable oil
- 500g of stewing beef or similar, cut into bite sized cubes
- 1 Large Onion, chopped
- 2 tsp of Lazy Garlic or 4 garlic cloves, minced
- 5cm piece of ginger, finely chopped
- 2 green chillies, chopped
- 4 TBSP Madras Curry Paste
- 400 ml of Coconut Milk
- 1 Large cinnamon stick broken in two
- Salt, season to taste
Heat the oil in a frying pan and brown the beef until it’s sealed on all sides. Transfer to slow cooker with slotted spoon.
Put the Onion, Garlic, Ginger and chillies into a food processor, and chop finely. Squeeze out the excess liquid and transfer to frying pan, sauté for a few minutes until onions start to soften. Add the Madras paste, mix well and fry for a further minutes, until it’s fragrant. Add the Coconut Milk and Cinnamon sticks and bring to a boil. Season to taste with salt. Pour over the beef in the slow cooker.
Cover and cook on low for 6-8 hours.
Remove the cinnamon sticks; serve with Basmati rice, yoghurt and Naans.
Do check out everyone elses recipes and like and comment.
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