Slow Cooker Beef Madras Curry (Chef Jack Ovens)

Name: Slow Cooker Beef Madras Curry (Chef Jack Ovens)
Total time: 505 min
Ingredients: 1 kg chuck steak, cut into 4 cm chunks; 28 g ghee or clarified butter, split across two uses; 1 brown or yellow onion, halved and thinly sliced into half-moons; 3 garlic cloves, grated on the large side of a box grater; 35 g fresh ginger, peeled and grated; 3 g whole cumin seeds; 3 dried bay leaves; 3 g ground cumin; 2 1/2 g ground coriander; 4 1/2 g garam masala; 1 1/2 g Kashmiri chilli powder; 2 g ground turmeric; fresh curry leaves; 400 g tinned diced tomatoes; hot water, enough to cover the beef in the slow cooker; sea salt flakes; cracked black pepper; 200 g basmati rice, washed; cooked separately on the hob with 520 ml water, half a cinnamon stick and salt; roti or naan bread, toasted; fresh coriander, leaves picked

slowcookerrecipes.org.uk

Chef Jack Ovens' beef Madras adapted for the slow cooker. Chuck steak in a tomato-spice gravy fragrant with cumin seeds, ginger and garam masala. Serves 4.

View full recipe on slowcookerrecipes.org.uk

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Ingredients

1 kg chuck steak, cut into 4 cm chunks
28 g ghee or clarified butter, split across two uses
1 brown or yellow onion, halved and thinly sliced into half-moons
3 garlic cloves, grated on the large side of a box grater
35 g fresh ginger, peeled and grated
3 g whole cumin seeds
3 dried bay leaves
3 g ground cumin
2 1/2 g ground coriander
4 1/2 g garam masala
1 1/2 g Kashmiri chilli powder
2 g ground turmeric
fresh curry leaves
400 g tinned diced tomatoes
hot water, enough to cover the beef in the slow cooker
sea salt flakes
cracked black pepper
200 g basmati rice, washed; cooked separately on the hob with 520 ml water, half a cinnamon stick and salt
roti or naan bread, toasted
fresh coriander, leaves picked