Slow cooked beef curry
I love a good curry and think they are the perfect answer to the winter weather we have been having recently. I often cook a big batch of this curry on the weekend and then enjoy the leftovers midweek when time is tight. If you want to stock up your freezer, make a double batch of this delicious curry. Prep time: 15 minutes Cook time: 2 ½ hours Serves: 4 2 tbs rapeseed oil 800g beef pieces, you can get these from your butcher 2 onions, thinly sliced 4 garlic cloves, minced 2-inch piece of ginger, grated 3 tbs tomato paste 500g baby potatoes 1L passata ½ tsp cayenne pepper 2 tsp garam masala 1 tsp cinnamon 2 tsp turmeric 2 tsp cumin 2 tsp salt 500ml water To serve: 200g natural yoghurt Small bunch of fresh mint, roughly chopped Handful of flaked almonds, lightly toasted. Heat the oil in a large saucepan, add the beef and cook until lightly browned.
Add the onion and fry until it starts to brown.
Add the garlic and ginger and fry for a further 2-3 minutes.
Add the tomato paste, passata and spices to the pot, along with the water.
Bring to the boil then turn down the heat and simmer on a low heat for 2 hours.
Add the potatoes and cook for another 30 minutes.
Once cooked, transfer to warmed serving bowls and top with the mint, yoghurt and almonds. Alternatively, allow to cool fully then store in an airtight container in the fr i d g e .