Reynard
Guru
- Location
- Cambridgeshire, UK
A recipe for curry aficionados - simple, easy to do in the slow cooker, and yet very, very tasty.
250g minced beef or lamb
500g new potatoes, scrubbed. Either raw OR cooked.
2 onions, chopped
1 tin peeled plum tomatoes, broken up
1 green chilli, whole (optional)
thumb-sized chunk of fresh ginger, finely chopped or minced
4 large cloves of garlic, finely chopped
1/2 tsp turmeric
1/2 tsp dried chilli (or to taste)
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1 chicken stock cube
Oil for frying
Put the tomatoes in the crock pot, break them up with a wooden spoon, and then crumble in the stock cube. Peel & chop onions. Fry in a tablespoon of oil until well golden and starting to caramelize. Then add the garlic, ginger and spices and fry for a few minutes longer. Add to the crock pot.
Prick the green chilli with a pin and throw into the pot. This stays in through the cooking process, and is removed prior to serving. It is optional, so if you don't have any, then don't worry.
In the same pan you used to fry the onions etc, brown off your meat. If using lean/ 5% fat mince, then you may need some more oil at this point, if using 15 or 25 % mince (preferable) then dry fry the meat. Add this to the crock pot. Rinse out the tomato can and use this to deglaze your pan - that way you don't waste any of those lovely flavours.
If you are using raw potatoes, add them to the curry right at the very beginning. If small, leave them whole, if they are a bit bigger, then halve them. If you are using cooked potatoes (a good way of using up leftover tatties), then add them in halfway through the cooking time.
Cook on "low" for about six to seven hours. Serve with rice, naan and sides of choice.
250g minced beef or lamb
500g new potatoes, scrubbed. Either raw OR cooked.
2 onions, chopped
1 tin peeled plum tomatoes, broken up
1 green chilli, whole (optional)
thumb-sized chunk of fresh ginger, finely chopped or minced
4 large cloves of garlic, finely chopped
1/2 tsp turmeric
1/2 tsp dried chilli (or to taste)
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1 chicken stock cube
Oil for frying
Put the tomatoes in the crock pot, break them up with a wooden spoon, and then crumble in the stock cube. Peel & chop onions. Fry in a tablespoon of oil until well golden and starting to caramelize. Then add the garlic, ginger and spices and fry for a few minutes longer. Add to the crock pot.
Prick the green chilli with a pin and throw into the pot. This stays in through the cooking process, and is removed prior to serving. It is optional, so if you don't have any, then don't worry.
In the same pan you used to fry the onions etc, brown off your meat. If using lean/ 5% fat mince, then you may need some more oil at this point, if using 15 or 25 % mince (preferable) then dry fry the meat. Add this to the crock pot. Rinse out the tomato can and use this to deglaze your pan - that way you don't waste any of those lovely flavours.
If you are using raw potatoes, add them to the curry right at the very beginning. If small, leave them whole, if they are a bit bigger, then halve them. If you are using cooked potatoes (a good way of using up leftover tatties), then add them in halfway through the cooking time.
Cook on "low" for about six to seven hours. Serve with rice, naan and sides of choice.
