Curry in Not Such of a Hurry, Beef Madras with Aloo Saag Ala Sami!
The thing about the slow cooker is that your left free to do what you want come the evening and then just serve up a beautiful dish.
Anyway! I should just get on with this dish, although It takes a little time to prepare, the effects of it is just mouth watering!
2 Tbsp ground coriander
1 Tbsp ground cumin
1 teaspoon turmeric
good grind of black pepper
2 tsp chili powder
2 large garlic cloves – finely chopped (or 1 tsp minced garlic from the jar)
1 10cm long piece of fresh ginger, grated
2 1/2 tsp lemon juice
1 large onion chopped
2 tbs Ghee (clarified butter)
1 cup plain flour
1kg Gravy beef, cut into 3cm cubes (doesn’t need to be exact!)
2 Tbsp tomato paste
1 cup beef stock
1 tin diced tomatoes
The night before!
Combine first 8 ingredients on above list in a bowl (i do sometimes pop 1 tbsp of read made madras paste, depending on how thick you like you paste) mix in a bowl, cover tightly with cling wrap (clingfilm) and pop in the fridge. (I do this the night before doing this dish as you need to go up before 7am to get it on!!!)
Chop the onion and pop it into a snap lock bag and into the fridge
Dice up the beef and pop it into a big bowl, cover with cling wrap and pop in the fridge.
The Morning of starting the dish!
This dish takes 12 hours on low, i haven’t tried it on high, i wouldn’t want to. So if you want to be eating by 7pm in the evening this needs to be in the slow cooker by 7am!
In a wok heat 1 tbs ghee, throw the whole bowl of beef in and coat in the ghee, then pop the whole cup of flour in and coat the beef and fry for about 2 mins, pop into the slow cooker.
Return the wok to the heat and put a tbps of ghee in, melt down and pop the onion and then home made paste into the wok, fry off the paste for about 5 mins. Add in tomato paste, fry off for 2 mins and combine the beef stock and tin of tomato’s. Bring to the boil and transfer to the slow cooker.
Put lid on and cook for 8-9 hours on low.
I serve this with fresh cooked brown or white rice, and a dollop of Greek yogurt on top with some mint. I also do an adaptation of an aloo saag
Aloo Saag ala Sami
4 white potatoes peeled and cut into half thumb size pieces.
10cm piece ginger grated
small onion cut in half and thinly sliced.
2 garlic cloves, crushed
1 tbsp Turmeric
Half bag spinach
Boil the potatoes in salted water for 2 mins, add in 1 tbsp turmeric and boil until just soft. Drain
In wok/frying pan, heat ghee and add in onion, garlic and ginger.
Add in potatoes and toss.
Finally add in spinach and wilt.
This recipe can be done slightly in advance and keeps well in an oven at 140degrees for about 30 mins!
Your house will smell like a curry house when you walk in but this recipe is so delicious and the smells so fragrant! Yummy!