Ask your butcher for some wagyu offcuts (they often have cuts out the back that didn’t make it to their display cabinets and that you can usually buy for a song). For a more wallet-friendly version, you can simply substitute with good old chuck steak.
This dish is spectacular as part of a spread with Butter Chickpeas (see my recipe) and the Indian-Spiced Sweet Potato with Tomato & Cream (see my recipe).
Serves 6-8 as part of a spread.
Ingredients 20
To Serve
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Method 4
Set your slow cooker to the sauté function. Add the and, once hot, fry the until translucent. You want to get it as soft as possible. Don’t rush this step; this is where a lot of the flavour for this curry base comes from. Give it at least 10 minutes cooking time, stirring regularly.
Add the , , , , , and to the bowl. Season with salt and pepper. Stir constantly, moving the beef and spices in and around the onion mixture, for up to 5 minutes. Depending on the size of your slow cooker, you may need to do this in batches.
Add the and then the , close the lid and cook on low for 10 hours.
Garnish with the sliced green chilli, coriander leaves, fried garlic and flash fried , and serve with cooked rice, poppadoms, fresh lime cheeks and your favourite choice of sides.
Notes
1
