Rach sent this recipe through me and I have rudely made it my own. I have made it a couple of times now and have, so far, had rave reviews...
Ingredients:
- 2-3 onions
- 3 cloves garlic
- oil (for the pan)
- 1 tablespoon ginger
- 3 tablespoon curry powder (Keen's works well)
- 800g beef (I use rump)
- 1/4 cup flour
- 1 teaspoon black pepper
- 1/2 cup soy sauce
- 1 cup beef stock
- 1 pot of tomato paste (the more the better)
- mango chutney
- cucumber slices
Method:
- Slice onions and chop garlic and saute for a few minutes until soft.
- Add ginger and curry powder to the pan and cook for a minute or so longer and then transfer to the slow cooker.
- Cut the fat from the beef and chop up. Pop in a bag filled with the flour and black pepper. Shake to mix.
- Add to the slow cooker.
- Add the soy sauce, beef stock and tomato paste and stir in.
- Put the lid on and cook for 5 hours on high or for 8-10 hours on low, stirring every now and then.
- Serve with rice and top the beef curry with mango chutney and cucumber slices. I also like to see some veges on my plate so maybe add some green beans to the side.
