Cut into pieces 750g beef (braising steaks, chuck, flank, etc.)
3 tbsp of oil
One onion, sliced
Four cloves of garlic, crushed
5cm piece ginger, grated
Four cardamom pods
One cinnamon stick
1 tbsp of ground coriander
2 tsp Ground cumin
Ground turmeric 1/2 tsp.
1/2 – 1 tsp chili powder
400ml coconut milk (see tip)
Small bunch of coriander chopped
Method
STEP 1
If you must, heat your Slow Cooker. In batches, fry the beef until it’s browned in 2 tablespoons of oil on all sides. Then tip the meat into the slow cooker. In a frying pan, heat the remaining oil and cook the onion on a low flame until it softens. Add the ginger and garlic, and cook for one minute.
STEP 2
Add all spices and cook for 1 minute or until spices begin to smell. Add the coconut cream and bring it to a simmer. Then, tip everything into the crockpot.
STEP 3
Cook on high for 4 hours or low for 8 hours. Serve the curry with coriander.
