Slow Cooked Beef Curry

Ingredients

• Oil
• 800g Gravy Beef or Osso Bucco, cut into 2.5cm pieces.

I prefer the Osso Bucco as the bone marrow adds a smooth texture and buttery flavour to the gravy. Bone marrow is also essentially beneficial for your health and strengthens the immune system.

• 2 brown onions, finely chopped
• 2 potatoes peeled and chopped into 2cm pieces
• 2 stalks celery thinly sliced
• 2 x 400gr can diced Italian tomatoes
• 3 garlic cloves, finely chopped
• 4 small hot chillies, finely chopped
• 2.5cm piece fresh root ginger in curry grated
• 3 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp cardamom
• 1 tsp cayenne pepper
• 1 beef stock cube
• 2 bay leaves

Home grown Pequin chilli peppers

To Serve:

• Greek style yoghurt
• Fresh chopped coriander
• Finely diced Lebanese cucumber
• Pappadums

Method

• Heat a little oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. 
• Place whole diced tomatoes in slow cooker, then the browned meat.
• Heat remaining oil in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices apart from garam masala and fry for another minute, then tip the mixture into the slow cooker.
• Add half of the empty diced tomato tin with water, pour into fry pan, add crumbled stock cube and stir to dissolve and soak up remaining spices before adding to slow cooker.
• Add Bay leaves and stir everything together, making sure everything is covered in liquid and cook for 8 hours on low.
• About 30 minutes before serving, stir in garam masala.
• Plate curry on a bed of steamed rice, topped with a dollop of yoghurt, finely diced Lebanese cucumber and chopped coriander.
• Serve with Pappadums

Variations:

I sometimes use sweet potato in place of ordinary potatoes.
May like to add more chilli - depending on your taste.